100g cubed pancetta
Half a red pepper, chopped into small cubes
100g frozen peas
Two large handfuls baby spinach
4 eggs, beaten (use more eggs if you want your frittata to be a little deeper)
1 carton Paysan Breton French Garlic and Herb cream cheese, at room temperature
Salt & pepper
Preheat the grill.
In a medium sized frying pan on the hob, fry the pancetta until crispy. Add the red pepper and cook for a couple of minutes until it starts to soften. Add the peas and spinach and once the spinach has wilted, add the whisked eggs to the mixture.
Next, pop the pan under the grill and cook the frittata for five minutes on a medium heat until it has started to come away from the sides of the pan. Halfway through cooking, carefully full the pan out of the oven and spoon the cream cheese onto it in blobs, and then finish under the grill until it is golden.