Pea, Boursin & summer herb frittata

• new potato↗300g g

  (such as Jersey Royals), halved if large

• eggs↗4

  and 2 egg whites

• splash of milk
• garlic clove↗1

  crushed

• gluten-free wholegrain mustard↗1 tbsp tbsp
• handful mixed soft herbs

  such as dill, mint and parsley, roughly chopped

• Boursin Garlic & Herbs Cheese↗3 tbsp tbsp
• olive oil↗1 tbsp tbsp
• courgette↗1

  coarsely grated

• chilli flakes↗½ tsp tsp
• frozen peas↗140g g

  (defrosted if frozen)

• sundried tomato↗50g g

  drained and roughly chopped

• bag salad leaves↗100g g

  to serve

Step-by-step instructions

1. 1

   Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the Boursin Garlic & Herbs Cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.

2. 2

   Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the peas.

3. 3

   Tip the egg mixture into the pan and scatter with the tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.