Spring pea frittata

In Italy, you will not often find frittata on a restaurant menu as it is typically considered a home food, often served with leftover pasta or a side of rocket. Frittata is the perfect way to entice children into eating more vegetables and it can be eaten hot or cold, as a quick lunch or served along with sautéed greens, salami or various local cheeses. This recipe combines some fresh spring flavours, including peas and vibrant mint, and takes just minutes to make!

Serves: 6

2 tbsp olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint leaves, torn into small pieces
Salt and pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat's cheese)

Preparation method
Preheat the oven to 425°F (218°C) and then heat the oil in a large pan over a medium heat. Add the leek and sauté until soft, then add the peas and cook for another 2 to 3 minutes.

While you're waiting, beat the eggs with a little water (about 1 tablespoon) in a bowl and then add the eggs and half the mint to the pan with the leek and peas. Season with the salt and pepper, and then cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (after about 7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.

Bake until puffed, golden and set (usually around 8 to 10 minutes) and then remove from the oven and allow to cool slightly. Garnish with the remaining mint to taste and serve (it's also lovely eaten cold).

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