Spring Pea Frittata with Goat Cheese and Mint

serves 6

6 eggs

Pinch of salt

1 tablespoon butter

4 small potatoes, cooked and cut into rounds, skin on

6 oz or 1/4 pound peas

1/4 pound crumbled goat cheese

1/4 cup mint, roughly chopped

Freshly ground pepper

Preheat the oven to 250 degrees. Whisk the eggs with a pinch of salt. In an oven-safe pan or cast iron pan, melt the butter over medium heat. Pour in the egg mixture. Cook for 5-7 minutes, until the bottom is set.  Sprinkle the potato rounds, peas and goat cheese on top of the frittata. Place the pan in the oven and cook for 25-30 minutes, or until just cooked through. Transfer to a serving dish and finish with cracked pepper and fresh mint.