Spring Pea Frittata
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons olive oil
- kosher salt and freshly ground black pepper to taste
- 6 large eggs
- 1 leek stalk (light part only), sliced thin
- 1/2 cup fresh peas, blanched and drained
- 1 small bunch fresh mint, stems removed, torn into small pieces
- 2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)
Preparation 1. Preheat oven to 425°F. 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. 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon 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 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve. Tip:A frittata is easy to improvise and will taste delicious with just about any ingredient you decide to toss in. Experiment freely with everything from hard or soft cheeses to chopped onions and shallots to a handful of diced ham or cooked bacon.Per serving: 166 calories, 12 g fat (4 g saturated), 219 mg cholesterol, 123 mg sodium, 5 g carbohydrates, 1 g fiber, 9 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
