Oven-baked pea, barley and broad bean frittata recipe "This dish is really simple and versatile," says the Sussex-born food writer Alice Hart. If you don't have the exact vegetables, substitute with roast butternut squash and red onion, or swap the pearl barley for quinoa or rice. I cook the barley until tender but still chewy. If you prefer it softer, simmer it for an extra 10 minutes. Haven't got a non-stick pan? Put a circle of baking paper in the base before adding the mixture. And don't forget to let the frittata rest before you slice it. This allows it to firm up. 100g (3½oz) shelled peas 100g (3½oz) broad beans, podded weight, skins removed 6 eggs, lightly beaten 3 tbsp double cream 1 garlic clove, crushed 3 tbsp olive oil 150g (5½oz) halloumi cheese, cubed Cover the barley with plenty of cold water. Add a pinch of salt and a sprig of mint and bring to the boil. Simmer for 20 minutes until the barley is tender. Add the peas and broad beans and simmer for a few minutes more, then drain. Preheat the oven to 200C/400F/Gas 6). Chop the remaining mint leaves and add to the eggs with the cream and crushed garlic. Season with plenty of pepper but only a little salt because the cheese is salty. Place a large ovenproof frying pan over a medium heat and add the olive oil. Spoon the barley mixture into the pan and spread it out. Pour in the egg mixture, shaking the frying pan to distribute it evenly, and then scatter with the halloumi, pushing some of it down into the egg. Cook for a couple of minutes then pop the pan in the oven for 15 to 20 minutes to set the egg and brown the cheese. Rest the frittata for five minutes before slicing and serving. Vegetarian," by Alice Hart, is published by Murdoch Books at £14.99