Categories: May

Ingredients

• 30g unsalted butter
• 1 small onion, halved and finely sliced
• 250g fresh or frozen peas
• 6 medium eggs
• small handful chopped fresh flatleaf parsley
• good handful chopped fresh mint leaves, plus extra sprigs to serve
• 3 tbsp grated vegetarian Parmesan
• 1 tbsp olive oil

Directions

1. Melt 20g butter in a non-stick frying pan, at least 23cm wide, over a low heat. Add the onion and cook for 6-8 minutes, stirring occasionally, until soft. Remove from the heat, transfer the onions to a bowl and set aside to cool slightly.

2. Meanwhile, cook the peas in simmering, salted water until tender – 2 minutes if frozen, 4 if fresh. Drain, refresh in cold water and drain again.

3. In a bowl, beat together the eggs, herbs and Parmesan. Season with a little salt and plenty of freshly ground black pepper, then stir in the cooked onions and peas.

4. Preheat the grill to medium. Return the frying pan to the hob and increase the heat slightly. Add the olive oil and remaining butter. When the butter has melted and the pan is hot, pour in the egg mixture. Stir briefly to evenly distribute the peas. Cook for 4-5 minutes – draw back the edges with the tip of a knife and tip the runny egg around the edges to help it begin to set. Place under the hot grill and cook for a further 4-5 minutes, until just set throughout.

5. Carefully slide the frittata onto a large, warmed serving plate. Season and scatter with fresh mint sprigs. Cut into wedges and serve hot or warm, with some dressed rocket leaves.

Email to a friend | Print this recipe | Back