Pea and basil oven frittata

Serves 2 · About 35 minutes. Original editorial recipe; not kitchen-tested or nutritionally analysed.

Ingredients

• 4 eggs
• 100 g frozen peas
• 2 tablespoons torn basil
• 1 tablespoon olive oil
• 2 tablespoons milk
• Black pepper

Method

1. Heat oven to 190°C conventional or 170°C fan. Lightly oil a small ovenproof baking dish.
2. Cook the vegetable in the remaining oil in a frying pan until tender, usually 5–8 minutes; spinach needs only 2–3 minutes. Let excess liquid evaporate.
3. Beat eggs with milk, herbs and black pepper. Add the cooked vegetable and pour into the dish.
4. Bake for approximately 18–25 minutes until the centre is fully set with no liquid egg. Time varies with dish depth. Rest for 3 minutes before slicing.

Kitchen notes

Contains eggs and milk. Use an ovenproof dish; a deeper dish takes longer. Do not serve with a runny centre.

Check ingredient labels for allergens and choose ingredients suitable for your needs. Wash fresh produce before preparation. Cooking times are approximate; use the texture cues in the method.