Method

Preheat the oven to 160°C fan-forced (180°C conventional).

Place the chopped potatoes in a medium saucepan, cover with cold water and add 1 tsp of sea salt. Set the saucepan over high heat and bring to the boil. Once boiling, cook the potatoes for 5-10 minutes, until just tender. Drain, return to the saucepan and set aside. Place a large cast iron or ovenproof frying pan (26-28cm) over medium heat. Add 2 tbsp olive oil and once hot, add the chopped zucchinis, spring onions, garlic and a little salt, and cook for a few minutes until the zucchinis are starting to soften and brown. Remove from the heat, add to the drained potatoes and toss through. Place the peas in a medium bowl and cover with boiling water. Leave for 3 minutes, drain, roughly smash the peas with a fork, and add to the potato mixture. In a large bowl, whisk together the eggs, cream, chopped herbs, cumin, lemon zest, salt and pepper until just combined. Add the vegetables to the egg mixture and stir through to combine.

Wipe out the base of the frying pan with a paper towel, add the remaining 3 tbsp olive oil and place over medium heat, tilting the pan to coat it evenly. Once hot, pour the frittata mixture into the centre of the pan, shaking to distribute the mixture evenly. Cook for 5 minutes until the frittata starts to set at the bottom and sides but the top is still liquid. Crumble over the feta, place the frittata in the preheated oven and bake for 20-25 minutes, until set and golden brown. If desired, change the oven function to grill for a few minutes to get the top extra golden. Remove from the oven and leave to cool a little. Scatter some fresh basil over the top and serve warm with a generous dollop of chutney (caramelised onion chutney works well here) and salad greens.