Frittata with courgettes, peas, mint and ricotta

6 large eggs
2 tb fresh mint leaves
1 tb olive oil
500g courgettes, roughly chopped
1 garlic clove
125g frozen peas
100g ricotta

Preheat grill to med-hiugh. Crack eggs into a bowl to lightly beat together with a fork, the mint and some cracked pepper.

Heat the oil in a large, ovenproof frying pan over a low heat. When hot, fry the courgette and garlic for 8-10mins, stirring often, until the courgette is light golden and tender. Stir in the thawed frozen peas.

Spread the courgette and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, and cook the frittata over a medium-low heat for 8-10mins until almost set.

Place the pan under the grill and cook for a further 1-2minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.