This recipe is good for breakfast, brunch, lunch or dinner. I like to make it in advance and pop it in a lunchbox to take to work with me. Don’t be afraid to experiment with other veggies and herbs!

Serves 4:

• 8 free range eggs 80ml milk
• 1 tbsp. olive oil
• 150g frozen peas 100g feta
• Handful of fresh mint leaves
• Salt and pepper

1. Preheat the oven to 200C.
2. Boil the peas for five minutes in a saucepan of water. Drain and set aside.
3. In a large bowl whisk the eggs and milk together. Stir in the peas and mint. Season with a pinch of salt and pepper.
4. Heat the olive oil over a medium heat in a large ovenproof frying pan or skillet. Pour in the egg mixture and cook for 4-5 minutes to cook the base and the sides.
5. Crumble the feta on top and place in the oven for 10-15 minutes until the top is golden and cheese is bubbling.