Ingredients

Steps

• Heat 15ml of oil in a 20cm frying pan and cook potatoes and garlic until golden.
• Chop half the snails, add all snail meat to the pan, then transfer to a bowl with peas and bacon.
• Mix in the beaten eggs and season with salt and pepper.
• Add remaining oil to the pan and pour the mixture back in over medium heat.
• Gently move ingredients with a fork until the egg begins to set, then cook for five minutes.
• Invert the frittata onto a plate and slide it back into the pan to finish the center.
• Garnish with parsley and serve with a fresh salad.