Goats cheese and pesto frittata

Ingredients

Method

1. Pre heat the oven to 180C Gas Mark 6.Add the oil to a non-stick frying pan and cook the garlic over a medium heat for 30 seconds or until just brown. Add the asparagus and peas and cook for a further 2 minutes.
2. In a large bowl, beat the eggs and season to taste with salt and freshly ground black pepper. Add the peas, asparagus and the Filippo Berio Classic Pesto. Tip the mixture into a large oven proof frying pan.
3. Cook over a low heat for 5 minutes. Dot over the goat's cheese slices and cook in the oven for 10-15 minutes or until golden and cooked through. Scatter over the rocket leaves and serve with a drizzle of Filippo Berio Extra Virgin Olive Oil.