“Duck eggs are richer, creamier and bigger than hen eggs, which really suits the freshness of the peas and broad beans and means you don’t need as many! ”
- 300 g Jersey royal potatoes
- 150 g small broad beans
- 6 spring onions
- 1 green chilli
- 1 tablespoon olive oil
- 1 bunch of dill
- 6 duck eggs
- 150 g frozen peas , defrosted
- 1 punnet of cress
- 70 g fresh goat’s cheese
- Cook the potatoes in boiling water until cooked but not too soft, then set aside to cool.
- Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
- Finely chop the spring onions and chilli. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft.
- Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
- Chop the dill, add to the eggs and beat. Season well.
- Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
- Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
- Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.
Source: Jamie Oliver