Cook some potato and peas beforehand, and you can throw everything into the one pan to cook into a simple but satisfying frittata. Serve with a fresh tomato salad or strew with cherry tomatoes, quickly pan-fried until soft and juicy.
150 g potato, peeled
150 g peas
1 tsp olive oil
4 rindless bacon rashers, chopped
2 tbsp flat-leaf parsley leaves
sea salt and pepper
Cut the potato into 1 centimetre cubes and cook in simmering salted water for 12 minutes or until just tender. Add the peas and cook for 1 minute, then drain well. Cook the bacon in a medium frying pan over gentle heat, turning occasionally, until browned.
Lightly whisk the eggs in a bowl with the parsley, sea salt and pepper.
Add the potatoes and peas to the bacon, tossing to coat, then pour the egg mixture on top. Cook gently for around 8 minutes or until golden underneath but still a little runny on top. You can either finish the cooking under the grill (wrap the handle with foil to avoid burning), or turn the frittata out onto a warm platter and slide back into the pan for another minute. To serve, slide onto a warm platter and cut into wedges.