Goats cheese and pea frittata

Ingredients 

Prep and cooking time 30 mins, serves 4 

• 1 tablespoon olive oil
• 1 small red onion, finely sliced
• 1 teaspoon balsamic glaze or balsamic vinegar 
• 1 tablespoon butter
• 1 small courgette, diced
• 250g peas defrosted (you can take them straight out of the freeze, put in a sieve and pour some boiling water from the kettle over them)
• 8 large eggs
• 50 mls milk
• 100g goats cheese

Method 

• Add the oil and onion to a non-stick frying pan and fry for around 8-10 minutes until onion is softened and caramelised. At 4 minutes add the balsamic to the pan. 
• Remove onion from the pan and put on a plate at the side
• Add the butter to the same frying pan, then the courgette and peas and fry for around 2-3 minutes, or until they start to soften 
• Add the eggs, milk and basil to a small mixing bowl, season with salt and pepper, and mix well 
• Add the onion back into the frying pan, then pour the egg mix into the frying pan. Stir gently, then cook on a low to medium heat for around 8-10 minutes, until the eggs start to set slightly 
• Heat the grill, then take the frying pan off the hob, slice the goats cheese over the top and put the pan under the grill to melt and slightly brown the cheese (around 5 minutes, but just keep an eye on it)
• Let the frittata cool, turn upside down onto a plate, slice into 4 
• Serve with some rocket or any salad you like (or on it's own)
• Great for work lunches as you can stick a slice into some tupperware and add a handful or rocket