Wild garlic, green pea and goats cheese fritatta

I have a secret location in Hampshire for the foraging of wild garlic every April. When the flowers blossom, you can't mistake the smell of fresh garlic that eminates. So, as we were in the locale this weekend to build Mother in Law Spread's green house, we ventured off to secure some of this seasonal gem. We had it last night for dinner in a mixed leaf green salad beside the tortiglioni caponata and then again for brunch today in a fabulous wild garlic and goats cheese fritatta.

What you will need
50g wild garlic
1 onion
6 eggs
150g cooked green peas
100ml milk
80g goats cheese log
Fresh parsley


Firstly, slice the onion and saute in some oil to soften for 5 minutes.


Meanwhile, mix together the eggs and milk, seasoning well.


When the onions have softened, add the wild garlic which will wilt like spinach, next add the cooked green peas and pour over the egg mix.

Lastly, top the the frittata with slices of the goats cheese and parsley and cooked on a medium heat for about 5 minutes until the bottom has cooked.

Finish the top off under the grill at a medium heat for another five minutes.

Serve with a crisp green salad.