Tenderstem Broccoli, pea, chilli and feta frittata

INGREDIENTS:

• 200g tenderstem broccoli
• 50g fresh garden peas (or pre-cooked from frozen)
• 6 large free range eggs
• 50g feta cheese
• 1 red chilli, finely sliced
• 1 tsp organic butter
• A small handful of fresh coriander, finely chopped
• 1/2 lemon

METHOD:

1. Pre heat the oven to 220 degrees.
2. Prepare the broccoli by removing around 3/4 of the stalk from the head of the broccoli, and then finely chopping the stalks into small chunks, but leaving the head of the broccoli whole.
3. In a frying pan, heat half the butter and add your sliced chilli, tenderstem broccoli, peas, and season with a little salt and pepper, frying them off until lightly charred, then leave to stand.
4. Next, break your eggs into a separate bowl and whisk until fully combined, then season and stir in the broccoli, peas and chilli mixture.
5. Using your hands, finally crumble in your feta.
6. In a large saucepan, heat the remainder of your butter and then place the saucepan over the hob on a high heat to cook for around 3 minutes, or until it starts to come together and set.
7. Then place the pan into the oven to cook for a further 8-10 minutes until golden on top.
8. Remove and serve with a sprinkling of fresh coriander, an extra grind of black pepper and a squeeze of lemon.