Pea, Mint and Ricotta Frittata

Make pea, mint and ricotta frittata, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
5 large, about 275 g Egg
120 g Frozen peas (Straight from frozen. They thaw in the pan.)
80 g Ricotta
30 g Spring onion
8 g Olive oil
A small handful, torn Fresh mint
Half a lemon Lemon zest
To taste Salt
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Heat the grill. Warm the oil in a 20 cm ovenproof pan over a medium heat and soften the spring onion for a minute, then add the peas and cook for two minutes more.
2. Beat the eggs with the mint, lemon zest, salt and pepper and pour them over the peas. Cook without stirring for three minutes until the edges set and the base is golden.
3. Dot the ricotta over the top in teaspoons and put the pan under the grill for two to three minutes until the top is set and the ricotta has browned in patches.
4. Cut in half. The second half keeps in the fridge for lunch.

Contains milk and eggs.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/pea-mint-ricotta-frittata

AI-generated images illustrating the recipe.

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