Eggs are an excellent source of protein, vitamins and minerals.

PREPARATION TIME: 10 MINUTES

COOKING TIME: 20 MINUTES

SERVES 6

easy

4tbsp olive oil

2 garlic cloves, peeled and crushed

3 bunches spring onions, trimmed and roughly chopped, plus extra, finely sliced, to scatter

1tbsp green peppercorns in brine, rinsed, drained and lightly crushed 12 free-range eggs, beaten 2tbsp young mint leaves 200g (7oz) vegetarian soft goats’ cheese, drained and crumbled

1 Heat the grill. Heat the oliye oil in a large frying pan (if you don’t have a large frying pan, use a smaller one and make

2 smaller frittatas instead). Fry the garlic for around 30 seconds, stirring. Add the spring onions and peppercorns and cook gently for 1 minute, stirring the ingredients together.

2 Pour in the eggs and half the mint leaves and cook gently for a few minutes until the mixture is set underneath but not on the surface. Scatter with the goats’ cheese.

3 Transfer to the grill and cook for a few minutes, watching closely, until the surface is golden. Scatter with the finely sliced spring onions, the remaining mint and a little sea salt. Cut into wedges and serve with a tomato and olive salad, and chunks of wholegrain bread.

Per serving: 365 calories, 29g fat (llg saturated), 5g carbohydrate