This recipe is suitable for vegetarians 600g potatoes, diced 200g peas, fresh or frozen 6 eggs, beaten 2 tbsp freshly chopped mint 1 x 100g Capricorn Somerset Goats Cheese®, diced 1 tbsp olive oil 1 bunch spring onions, sliced Boil the diced potatoes in salted water for 7-8 mins until tender, adding the peas for the last 2 mins. Drain and mix with the eggs, mint, seasoning and Capricorn Somerset Goats Cheese®. Heat the oil in a 20cm base non-stick frying pan. Add the spring onions and sauté for 2 mins. Pour in the egg mixture, mixing it into the spring onions. Cook over a low heat for 20-25 mins, until the egg is almost set. Meanwhile, preheat the grill to a medium setting. Place the pan under grill (protecting the handle if it’s not heatproof) and cook for 3-4 mins until set and golden on top. Serve warm rather than hot, cut into wedges, with a mixed leaf salad.

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