Frittata with pancetta, peas and stilton

This simple recipe makes for a deceptively glamorous appetiser

Pea and Stilton frittata canapes

Recipe courtesy of Rachel Green for Fairburn Eggs



  • Step 1

    Heat oven to 200C/180C fan/Gas 6.

  • Step 2

    Heat the oil in a large non-stick frying pan and cook the onion for 5-6 minutes until softened. Add the peas and toss for 1 minute to soften. Remove from the heat, add the basil leaves, and toss together to wilt a little. Transfer all the ingredients to a greased 20cmx20cm square baking tin or a 23cm non-stick frying pan. Take the Stilton and cheddar and sprinkle over the pea mixture.

  • Step 3

    Season the eggs and beat well, and then pour over the peas and cheese. Cook in the oven for 20-25 minutes, until pale, golden and set.

  • Step 4

    To serve, remove from the pan and allow to cool, then cut into small bite size cubes and top with a chutney of your choice. Place the canape bites of frittata on a decorative canape plate or piece of slate and serve.

Tip: You can substitute Stilton for Feta, Cheddar, Goats cheese and any other blue cheese.