A tasty, cheesy frittata is the ideal recipe to pack up for a picnic or take outside for an al fresco lunch. This quick and easy veggie version is packed with fresh green broccoli, tangy Cheddar and the tenderest garden peas – our peas are frozen within hours of being picked and tested with a tenderometer (trust us!) to make sure they’re as sweet as they can be.
- Heat the oil in a 22cm-wide frying pan over a medium-high heat and stir-fry the broccoli for 5 mins, then add the garlic and peas and cook for a further 2 mins.
- Preheat the grill to high. Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour into the pan over the vegetables. Stir until well combined.
- Reduce the heat to medium and cook, without stirring, for 5 mins until the frittata starts to brown on the bottom. Put the pan under the grill and cook for 3-5 mins, until cooked through.
- In a small bowl, mix the crème fraîche with the paprika. Slice the frittata into wedges and serve with the crème fraîche and salad leaves.
To take to a picnic, cool completely, slice into wedges and wrap up in baking paper.