Eunice Power cooks up delightful frittata - perfect for a quick dinner.


  • 200 g peas
  • 100 g cherry tomatoes, cut in half.
  • 50 g parmesan
  • 4 eggs
  • 150 g goats cheese
  • a handful of wild garlic, roughly chopped
  • a large knob of butter

For the Tomato Salad:

  • 500 g tomatoes – preferable vine ripened, halved or quartered depending on their size
  • 1 small red onion diced
  • 0.5 a cucumber peeled and diced
  • i pitta bread torn into small pieces
  • a large handful of parsley
  • a large handful of mint
  • 2 tblsp pomegranate molasses
  • 3 tblsp olive oil
  • 1 tsp sumac


  1. Cook the peas briefly in boiling water, the drain them.
  2. Finely grate the parmesan
  3. Break the eggs into a bowl and lightly mix them, stir in the wild garlic, parmesan, goats cheese, cherry tomatoes and pead
  4. Heat the grill
  5. Melt the butter in a shallow non stick 24cm frying pan. When the butter starts to froth, pour in the egg mixture.
  6. Let it cook over a relatively low temperature until the bottom has formed a golden crust. The centre will probably still be wobbly.
  7. Lift the pan from the heat and put it under the grill till the eggs have set and the top is lightly coloured.
  8. Turn out onto a plate and cut into wedges like a cake
  9. For the Tomato Salad, pre heat the oven to 180.
  10. Toss the pitta bread in olive oil and place in the oven until crispy and set aside.
  11. Mix all the ingredients including the toasted pitta together and drizzle with pomegranate molasses and olive oil, season with a little salt and pepper.
  12. Put the salad in a serving bowl and sprinkle with sumac.