Green frittata

Method

1. Bring a large pan of water to the boil, then cook the potatoes for 15-20 minutes until tender, adding the broccoli and peas to the pan for the last 5 minutes. Drain all the vegetables, then refresh under cold water. Cut the potatoes into quarters.
2. Heat the oven to 220°C/200°C fan/gas 7. Put the eggs in a large mixing bowl and season well with salt and pepper, then add the potatoes, peas and herbs (set the broccoli aside).
3. Heat the olive oil in a deep ovenproof frying pan (about 24cm diameter), then pour in the egg mixture and cook over a medium heat for 5 minutes or until the eggs have set underneath. Lay the broccoli on top, then carefully transfer the frittata in its pan to the oven and cook for 13-15 minutes (15-18 minutes if you prefer your frittata to have a firmer set).
4. Crumble the goat’s cheese over the top of the frittata, then serve with a green salad and lemon wedges to squeeze over if you like.