Method:
1 Heat oil in a non stick frying pan over medium heat, add eggs and cook 1 minute. Stir in peas and chives, cook until frittata begins to set around the edges. Top with prawns and dill, season with salt and pepper, cook for 3-4 minutes until set.
2 Using a mortar and pestle crush the basil leaves, with a pinch of salt and drizzle in olive oil. Season with pepper.
3 Slide the frittata onto a plate and drizzle over the basil oil. Serve with lemon wedges.