Spring Pea Frittata
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Use some of Spring's freshest flavors, and provide a healthy dose of fiber, omega-3s, and vitamins A and D with this classic frittata. You can serve it up for breakfast, brunch or lunch because it is so versatile and hearty.


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, stems removed, torn into small pieces
Kosher salt and freshly ground pepper


1) Preheat oven to 425 degrees
2) Heat the oil in a large ovenproof saute' pan over medium heat. Add the leek and saute' until soft, then add the peas and cook for 2-3 minutes more.
3) Meanwhile, in a medium bowl, beat the eggs with 1 TBSP 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, 8-10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

Chez Saleem's picture

This looks delicious and

This looks delicious and nutritious - thanks!

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