Serves 6

Ingredients:

1 tbsp olive oil
1 garlic clove, finely chopped
1 red onion, chopped
100g pancetta or rindless streaky bacon, diced
150g fresh or frozen peas, thawed if frozen
150g fine asparagus tips, blanched and refreshed
4 sprigs thyme, leaves picked and chopped
6 eggs, beaten
150 mls double cream
30g Parmesan cheese
150g goat's cheese log with rind, thickly sliced
Sea salt and freshly ground black pepper

Heat the olive oil in a medium-large, ovenproof non-stick frying pan over a gentle heat and fry the onions and garlic until softened. Add the pancetta and cook until lightly golden and crisp at the edges. Stir in the peas and asparagus then add the thyme leaves. Remove from the heat.

Beat the eggs with the cream, Parmesan and plenty of seasoning. Pour the egg mixture into the frying pan and stir gently. Return the pan to the heat and stir the mixture, pushing the uncooked egg from the outer edges gently towards the middle. As the frittata begins to set at the bottom, top with the goat's cheese then continue to cook, without stirring, for 5-6 minutes. Place under a preheated hot grill for 1-2 minutes until lightly set. Cut into wedges and serve immediately