Meera Sodha’s vegetarian spinach, pea and cheddar frittata

Paul Whitehouse’s Fast Show sketch “Cheesy peas!” springs to mind when cheese and peas are paired, and it’s a fitting lead-in to this simple, summery frittata that also uses eggs and spinach. You’ll need either a 20cm oven‑safe frying pan or a cake tin lined with baking paper.

Prep 15 min, Cook 1 hr, Cool 30 min, Serves 4–6. Ingredients: 6 large eggs; 150ml whole milk; 150ml double cream; 1 tbsp ready‑mixed English mustard; 150g mature cheddar, grated; ¾ tsp fine sea salt; 4 tbsp extra‑virgin olive oil; 2 leeks (about 350g), finely sliced and washed; 130g spring onions, finely sliced and washed; 2 garlic cloves, crushed; 220g baby spinach; 150g frozen petit pois, defrosted.

Heat the oven to 180C (160C fan)/350F/gas 4 and line a 20cm cake tin if using. In a bowl, mix the eggs, milk, cream, mustard, 100g of the cheese and salt until well combined. Warm the oil in a large frying pan over medium heat, add the leeks and spring onions and sauté for 10 minutes until soft.

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