Fortunate to be having these fresh eggs delivered weekly from my friend and farmer Ben. So I’m enjoying eating the chickens’ eggs and not the chickens these days!1/2 cup frozen garden peas
1/2 cup frozen white Shoepeg corn
2 Tbs light butter
Few sprigs of mint and parsley
1/2 cup goat cheese, crumbled
1/2 cup finely grated fresh parmesan cheese
Blanch peas and corn in hot water for 30 seconds and then drain.
Break eggs in bowl.
Beat with a fork and sprinkle with pepper.
Place oven rack near the top.
Preheat oven to broil.
Heat oven proof skillet on stove over medium heat.
Add butter and when butter sizzles, pour in eggs.
Stir eggs around until they begin to cook.
Then turn off the heat. Frittata will stay half cooked and remain runny.
Sprinkle peas, corn, mint and parsley over eggs.
Arrange goat cheese on top.
Scatter black pepper and parmesan cheese over this.
Carefully lift the pan and put it in oven and broil 3 to 4 minutes,
until cheese is golden brown and bubbling and frittata is cooked through.
Cut into wedges and garnish with additional mint leaves.