Method

1. In a non-stick frying pan, add the oil and fry the onion and garlic, over a medium heat, for 5-8mins, or until softened and caramelised. At the halfway point add the balsamic glaze and stir to combine. Remove from the pan and set aside.

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

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

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

5. Heat the oven to grill and dollop the goats cheese evenly on top just before placing under the grill for 5mins, or until just browning. Leave the frittata to cool before slicing and serving with a side salad and fresh basil on top.