Frittata with Peas, Mint & Ricotta
Introduction
Serves: 4-8
Ingredients
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
Method
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.
Recipe Notes
The frittata serves 4 with bread and salad as a lunch dish, or 8 or more cut into small squares as a nibble.
