The perfect temperature to enjoy this frittata is around 30 minutes after cooking, while it still has a hint of warmth, and the edges are lacy and crisp and the ricotta still soft and creamy.
½ cup shelled fresh baby peas or frozen baby peas ½ cup chopped shallots 3½ Tbsp butter Salt and freshly ground black pepper to taste 4 medium (size 6) free-range eggs ½ cup freshly grated grano padano or parmesan ¼ cup mint leaves, chopped 150g (5 oz) ricotta
1 If using frozen peas, put them in a sieve and rinse with hot water to wash off ice crystals. Drop peas into a pan of boiling salted water and cook gently for about 7 minutes, or until tender. Drain and refresh with cold water.
2 Put shallots and 2 tablespoons of butter in a medium sized non-stick frying pan (skillet) and cook gently until shallots are tender. Add peas and cook for a further 3 minutes, stirring, then season with a little salt and pepper. Cool.
3 Break eggs into a bowl and lightly beat with a few pinches of salt, then add grano padano or parmesan, shallots and peas and the mint. Add ricotta, but don’t beat, just stir once or twice so the ricotta stays in large lumps.
4 Pre-heat grill. Heat a large non-stick frying pan (skillet) over medium-high heat and add the last tablespoon of butter. When butter is sizzling, pour in the egg mixture. Cook until golden. Grill top of frittata until golden brown and just set. Slide frittata onto a plate and leave to cool for 15-30 minutes before serving. It can also be served at room temperature.