Bacon, Pea and Goat's Cheese Frittata

Don’t limit yourself to cheese or ham when filling an omelette. This open Italian version is a meal in itself, and because it is finished under the grill, doesn’t involve any awkward folding or flipping. Check that one of your goat’s cheeses is firm enough to grate finely – if not, firm it up in the freezer first. Olive oil, for frying 

Ingredients:

8 rashers of smoked streaky bacon, chopped into bite-sized pieces

1 red pepper, deseeded and sliced

3 spring onions, trimmed and sliced diagonally

150g frozen peas

Handful of basil, leaves roughly chopped

2 goat’s cheese crottins (about 120g in total)

8 eggs, beaten

3–4 tbsp grated Parmesan cheese

Freshly ground black pepper

Procedure:

1. Preheat the oven to 180°C/Gas 4.

2. Heat a glug of oil in a 27cm non-stick ovenproof frying pan and fry the bacon for 2–3 minutes. Add the red pepper and continue to cook for another few minutes until the bacon is golden brown and crisp. Add the spring onions and sweat for 4–5 minutes until everything is tender. Stir in the peas and heat through. Sprinkle in the basil, roughly mixing it through the vegetables. Cut one of the goat’s cheeses into chunks and scatter on top. 

3. Heat the grill on its highest setting.

4. Put the beaten eggs in a bowl, add the Parmesan and season generously with pepper. Pour into the pan over the vegetables and gently shake over a medium heat. As the omelette begins to set at the bottom, grate the remaining goat’s cheese on top and season with pepper.

5. Place the pan under the hot grill in the hot oven for 4–5 minutes until cooked through and golden on top.

6. Slide the frittata out of the pan and cut into wedges to serve.