quick fix recipe: courgette, blue cheese and pea frittata

Courtesy of my significant other half:

Cook 350 g potatoes in boiling salted water until tender. Drain and slice thinly.

Heat 1 tbsp of olive oil in a nonstick ovenproof frying pan. Add 1 chopped onion and 1 chopped garlic clove and fry.

Then add 2 courgettes, thinly sliced of course. Cook until the whole caboodle is nice and golden.

Preheat your grill for the frittata effect to high.

Beat 6 large (organic, free-range) eggs to a pulp and stir in the potatoes, 100 g of steamed peas (fresh of course, podded by yours truly), some blue cheese (crumbled, if you can lay your hands on some Dolcelatte go for it) and a handful of fresh mint (from our terrace garden).

Wipe the frying pan clean, put on medium heat and toss in the egg soup.

Cook until you have something that resembles the beginnings of an omelette (i.e. until it is set).

Then get out those oven gloves and place under the bleeding hot grill for say 5 minutes, or until it is nice and golden. The aromas will make you ravenous.

Make sure to toss in a foccaccia or anything else of the breaded variety into your oven beforehand, as a side.
You can serve this with a green salad, but we didn't feel like it.

Serve on some tacky pink plates like the ones below (which I do own and no, I'm not ashamed to admit it, they match the pink pillows on our patio) and enjoy some al fresco dining.
Will feed four hungry souls.
Throw in a nice mild Rueda if you really feel like getting plastered.
And don't forget to order some evening sun.
Dinner is served.