Fresh Spring Vegetable Frittata

2 tbsp The Good Oil extra virgin rapeseed oil

400 g new Agria potatoes, scrubbed and thinly sliced

2 medium fennel bulbs, thinly sliced (reserve fronds for garnish)

1 small red onion, thinly sliced

1 medium courgette, grated and squeezed of excess liquid

1 cup baby spinach leaves

6 large eggs

⅓ cup cream

¾ cup peas (fresh or frozen, thawed if frozen)

100 g soft goat’s cheese, crumbled (Or substitute for feta or ricotta)

A handful of dill, parsley or chives (or a mix), plus a little extra for garnishing

A handful of alfalfa sprouts (optional)

Salt and black pepper

Preheat oven to 190°C. Spread the potatoes, fennel and onion over a lined baking tray. Drizzle with 1 tbsp oil, season with salt and pepper, and toss to coat. Roast for 20–25 minutes, turning once, until tender and lightly caramelised.

Heat the remaining oil in a frying pan over medium heat. Add the courgette and spinach and cook for 2-3 minutes until wilted.

In a large bowl, whisk together the eggs, cream and herbs with a generous pinch of salt and pepper.

Lightly oil a 26 cm ovenproof baking dish. Layer in the roasted potato, fennel and onion, followed by the wilted greens and peas. Pour over the egg mixture, then scatter with goat’s cheese (Or feta or ricotta).

Reduce the oven to 180°C. Bake for 25-30 minutes, or until set in the centre and golden round the edges.

Leave to cool slightly before slicing. Garnish with reserved fennel fronds, extra herbs and sprouts, if using. Serve warm or at room temperature with a crisp salad and crusty bread.