Frittata with Pancetta, Peas and Stilton

BY RACHEL GREEN

Ingredients

Makes approximately 40 pieces

• 2 tbsp. olive oil
• 1 medium onion, peeled and very finely diced
• 100g cubed pancetta
• 350g frozen peas, defrosted
• A handful basil leaves, torn
• 100g Stilton, crumbled
• 50g finely grated cheddar
• 6 large Fairburn eggs, beaten
• A splash of milk
• Sea salt black pepper

Method:

Heat oven to 200C/180C fan/Gas 6

Heat the oil in a large non-stick frying pan and cook the onion for 5-6 minutes until softened. Add the peas and toss for 1 minute to soften. Remove from the heat, add the basil leaves, and toss together to wilt a little. Transfer all the ingredients to a greased 20cmx20cm square baking tin or a 23cm non-stick frying pan. Take the Stilton and cheddar and sprinkle over the pea mixture.

Season the eggs and beat well, and then pour over the peas and cheese. Cook in the oven for 20-25 minutes, until pale, golden and set.

To serve, remove from the pan and allow to cool, then cut into small bite size cubes and top with a chutney of your choice. Place the canape bites of frittata on a decorative canape plate or piece of slate and serve.

Tip:

You can substitute Stilton for Feta, Cheddar, Goats cheese and any other blue cheese.