Spring Pea Frittata
A light and seasonal frittata featuring fresh spring peas, leeks, and mint, topped with ricotta salata. Perfect for brunch or a light dinner, this Italian-style omelet combines the delicate flavors of spring vegetables with creamy cheese.
Ingredients
- •2 tablespoons olive oil
- •1 stalk leek
- •½ cup fresh peas
- •6 large eggs
- •1 bunch fresh mint
- •to taste Kosher salt and black pepper
- •2 ounces ricotta salata
- •crumbled cheese
Cooking Instructions
- 1.
1. Preheat oven to 425°F.
5 min
- 2.
2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
8 min
- 3.
3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
2 min
- 4.
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.
10 min
- 5.
5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.
10 min
