A rather nice frittata

I made a frittata to share at lunch with my guest, a pescatarian. So no meat or poultry, but there were king prawns, plus pre-par-cooked potatoes, green peppers, onions, tomatoes & courgettes. I whipped up four and a half eggs with two spoons of creme fraiche, two of Greek-style yoghurt, half a cup of semi-skimmed goats’ milk. There were herbs and cayenne pepper added to give a little heat. I gave it 40 minutes in a 170 fan oven, covering it with foil for the last 15 minutes to prevent the top burning. It went well with a South African sauvignon blanc…

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