Method

1. Heat the oil in a non-stick frying pan, over medium heat.

2. Fry the onion and garlic for a few minutes, and then stir in the balsamic glaze/vinegar. Continue cooking for a few more minutes, or until the onion is softened and caramelised. Set aside on a plate.

3. In a small mixing bowl, combine the eggs, milk, and basil, season with salt and pepper, and mix well.

4. Add the butter to the same frying pan and fry the courgette and the defrosted peas, for 2-3mins, or until just softened.

5. Add the red onion and garlic back to the pan and pour the egg mixture over the vegetables. Lightly stir to combine and cook on low/medium heat for 5-8mins, or until the egg starts to set slightly.

6. Heat the oven to grill and dollop the goat’s cheese evenly on top. Place pan under the grill for 5mins, or until the frittata is starting to brown. Leave to cool before slicing and serve with a side salad and fresh basil on top.