Pea, Mint and Ricotta Frittata
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
Serves two, or one person twice. Ricotta on top rather than beaten in stays as distinct soft pockets instead of making the whole thing wet.
Half the frittata is 343 kcal with 24 g of protein. A quarter of it, with a piece of fruit, is a lighter option at around 175.

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