We love Matt Preston and we love his cookbooks. His latest book “The Simple Secrets to Cooking Everything Better” has simple, delicious, EASY recipes that you don’t have to be a Master Chef to cook.  This recipe is one we keep coming back to. It is the recipe you need for a last minute dinner or lunch, or when you don’t have much in the fridge, or when you just want a moorish low carb, filling meal to please everybody.


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300 g frozen baby peas

3 tablespoons olive oil

8 eggs

1 x 200 g tub crème fraîche

Salt flakes and freshly ground black pepper

4 heaped tablespoons finely sliced spring onions

4 heaped tablespoons chopped dill

4 heaped tablespoons chopped mint

100 g best-quality creamy goat’s cheese


Preheat the oven to 190°C.

Bring a saucepan of water to the boil and blanch the peas for about 10 seconds. Drain them well and set aside.

Heat the olive oil in a non-stick, ovenproof frying pan, about 24cm wide.

Whisk the eggs with the crème fraîche and season with salt and pepper. Add the spring onion and fresh herbs.

Pour the egg mixture into the frying pan and scatter in the peas. Dot large chunks of the goat cheese around the pan. Place in the oven and bake for 15-20 minutes, or until the centre is just cooked though.


To serve, run a knife around the edge of the frittata, place a large flat serving plate on top of the pan and flip it over. The frittata should come out cleanly. Invert it again onto a serving plate, give it a final season with salt and pepper and serve.

Recipe extracted from Matt Preston’s book which you can buy here…

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