Broad Bean, Pea and Ricotta Frittata

• new potatoes↗200g g

  thinly sliced

• olive oil↗1tbsp tbsp
• broad beans100g g

  defrosted if using frozen

• peas↗100g g

  defrosted if using frozen

• garlic cloves↗2

  sliced

• green onion↗3

  sliced

• dill↗10g g

  finely chopped

• lemon↗½

  zest

• eggs↗4
• milk↗2 tbsp tbsp
• ricotta↗25g g
• green salad↗

  for serving

Step-by-step instructions

1. 1

   Transfer the sliced potatoes to a pot and cover with boiling water. Bring to a boil and cook 3‑5 minutes until tender. Drain and set aside to steam dry. Meanwhile heat oil in a sturdy, non‑stick skillet over medium‑high heat. Sauté the broad beans and peas 2‑3 minutes until lightly golden, then add the potatoes, garlic and green onion. Gently stir and fry another 3‑4 minutes.

2. 2

   Heat the grill to high temperature. In a jug whisk together dill, lemon zest, eggs and milk with seasonings. Pour the mixture over the potatoes and quickly toss so everything is well coated. Dot the ricotta over the top of the frittata and lower the heat to low. Cook 3 minutes until almost set, then transfer to the grill to finish. Grill until golden, until a sharp knife inserted in the centre comes out clean. Serve sliced into wedges with green salad, if desired.