We London-dwellers, for whom space is at a premium, must make use of being outside where we can once the sun comes out. Although we don’t have a garden, we are fortunate enough to have Peckham Rye Park just at the end of the street, and a little balcony. The latter is perfect for an outdoor breakfast on a summer’s day, like today when the weather is glorious and I am not at work. It seemed only right to use some gorgeous local produce – fresh peas and asparagus – to make a frittata, which I also topped with some slices of firm goats cheese. We had vegan potato salad for supper last night, and the leftovers were a perfect accompaniment.
Pea, Asparagus and Goats Cheese Frittata
60ml double cream
Sea salt and black pepper
½ onion, thinly sliced
1 medium potato, peeled and thinly sliced
Handful of frozen peas, thawed
8 stems of asparagus, cut lengthways if thick
100g goats cheese, sliced into rounds
Preheat the oven to 180ºc. Crack the eggs into a bowl with the double cream, and a pinch of salt and pepper and set aside. Heat a little oil in a chef’s pan or oven-suitable frying pan over a medium heat, add the onion and potato and cook until soft. Drain on a plate lined with kitchen paper to get rid of some of the excess oil and then return to the pan, over a medium heat. Spread out evenly and pour the egg mixture on top. Give the middle of the pan a bit of a stir to allow the eggs to cook a little, then place on top the peas, asparagus and goats cheese. Sprinkle with a little more salt and bake in the oven for 15 minutes until set. Turn out on to a plate and serve warm.