Recipe of the day – Zucchini and Pea Frittata


High in protein and essential vitamins and minerals this is a perfect light lunch or supper – and it won’t taste the same without good olive oil. And its a healthy fat too!

When fresh peas are available this is a great way to eat them, thawed frozen peas can always be substituted. This frittata also tastes delicious if mint is added instead of tarragon. Note also that courgettes/zucchini are the same thing!

Zucchini and Pea Fritta from the experts at Filippo BerioServe 4-6

Preparation time : 10 minutes

Cooking time : 15-20 minutes

175g (6oz) freshly podded peas (about 450g in pod) or frozen, thawed

4 tbsp Filippo Berio Mild and Light Olive Oil

1 small onion, finely chopped

3 medium courgettes, trimmed and thinly sliced

8 large eggs, beaten

2 tsp chopped fresh tarragon

2 tbsp freshly chopped parsley

25g (1oz) freshly grated Parmesan cheese

salt and freshly ground black pepper


1. If using freshly podded peas, drop them into a small pan of boiling water and cook 2 minutes then drain.

2. Heat a 23cm (9”) non-stick frying pan and add the oil. Cook the onion for about 3-4 minutes over a medium heat until softened then add the courgettes. Fry the courgettes for 5 minutes or until they begin to soften. Meanwhile preheat the grill.

3. Add the drained peas and herbs to the pan.

4. Beat the eggs and season then pour over the vegetable. Reduce the heat and cook for about 5 minutes or until the eggs are almost set. Carefully lift and edge of the frittata with a palette knife to check the underside which should be golden.

5. Scatter the Parmesan cheese over the frittata and put under the grill for 1-2 minutes or until just set and golden.

6. Cut the frittata into wedges and serve warm or slide onto a plate and serve cold for a picnic with crusty bread.

For more information:

Beans and nuts inhibit cancer, reveals new research

London: A new study suggests that eating a diet rich in beans, nuts and cereals may help prevent cancer because these foods contain an natural compound that inhibits the growth of cancerous tumors.

Scientists at University College London (UCL) said that the substance called inositol pentakisphosphate, which is also found in lentils and peas, could also help researchers develop new therapies against the disease.

Foods particularly rich in the compound include cashews and peanuts and beans such as kidney, pinto and navy beans, the pulse commonly used in baked beans. Beans and nuts that have been cooked are a better source because the heating process generates more InsP5 as it breaks down other compounds.

Marco Falasca, of the UCL Sackler Institute, said the discovery was particularly exciting because InsP5 was a natural compound that, unlike most anti-cancer agents, was not toxic even if used in large quantities.

“This compound is potentially very interesting as a prevention against cancer,” Dr Falasco said. “Our study suggests the importance of a diet enriched in food such as beans, nuts and cereals which could help prevent cancer.”

In the current study, the scientists proved the anti-cancer properties of inositol pentakisphosphate in mice and cancer cells in the laboratory.

It was found that this compound killed tumor cells and boosted the effect of drugs used against cancer cells such as ovarian and lung cancer cells.