Spring Pea Frittata

Ingredients for Spring Pea Frittata

• 2 tablespoons olive oil

• 1 leek stalk (light part only), sliced thin

• 120ml fresh peas, blanched and drained

• 6 large eggs

• 1 small bunch fresh mint, stems removed, torn into small pieces

• Kosher salt and freshly ground black pepper to taste

• 60g ricotta salata, crumbled (or fresh ricotta or goat cheese)

How to make Spring Pea Frittata

1. Preheat oven to 218°C.

2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.

3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.

4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.

5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.