Serves 4-6

Preparation Time: 20 minutes

Cooking Time: 35-40 minutes



300g Jersey Royal new potatoes
100g Fresh peas, podded or frozen
100g broad beans, podded and shelled or frozen
6 large Free Range eggs
3 tbsp mint, roughly chopped
1 tbsp olive oil
20g unsalted butter
4 salad onions, thinly sliced
4 baby courgettes, sliced in half lengthways
1 garlic clove, crushed
100g feta, crumbled
Coarsely ground black pepper

Peashoot and mint salad

40g fresh pea shoots
40g fresh rocket leaves
1 small bunch of torn mint leaves
1 tbsp Extra virgin olive oil
Squeeze lemon juice
Sea Salt
Ground black pepper



  • Cook the Jersey Royals in a pan of water for 12-15 minutes, until tender. Drain and, when cool, slice thinly.
  • Cook the peas and broad beans in boiling water for 2 minutes (or 4-5 if from frozen) then drain and refresh under cold water.
  • Whisk the eggs in a medium bowl with the mint, salt and pepper.
  • Heat the oil in a 24cm non-stick frying pan. Add the courgettes cook for 1-2 minutes then add the potatoes, onions and garlic, cook for 3-4 minutes, until beginning brown. Stir in the peas and broad beans, keeping 10g of each for the salad.
  • Preheat the grill. Pour the whisked egg over the vegetables and crumble over the feta, keeping 20g of feta for the salad. Cook over a gentle heat for 10-12 minutes until almost set. Transfer the pan to the grill and cook for 3-5 mins until the top is golden and cooked through.
  • Place a plate or board over the top of the pan so that the frittata falls onto the plate. Slice into wedges and serve with the salad.

Peashoot and mint salad

  • Wash the pea shoots and rocket, dry well, and tear into bite sized pieces if necessary, add to a medium bowl with the mint, reserved peas, broad beans and feta.
  • Drizzle the leaves with the oil and a squeeze of lemon juice, seasoning with a little salt and pepper.
  • Mix leaves and dressing together and serve with the frittata.

Cook’s Tip

This is a great lunch box alternative to sandwiches. It can be prepared a day in advance cut into wedges and wrapped in parchment paper, ready to be added to a lunch box or picnic hamper.

Jimmy Doherty’s recipes – his favourite farmhouse style Jersey Royal dishes