The breakfast edit 410

Pea, Mint and Ricotta Frittata

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

2 servings · 9 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Pea, Mint and Ricotta Frittata, plated and ready to serve. — The finished recipe. Pea, Mint and Ricotta Frittata

Ingredients 1 to 6 for pea, mint and ricotta frittata arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 9 for pea, mint and ricotta frittata arranged separately on a dark worktop. — Ingredients 7 to 9. Half a lemon Lemon zest. To taste Salt. To taste Black pepper

Pea, Mint and Ricotta Frittata, preparation step 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. — Step 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.

Pea, Mint and Ricotta Frittata, preparation step 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. — Step 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.

Pea, Mint and Ricotta Frittata, preparation step 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. — Step 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.

The finished pea, mint and ricotta frittata. — Step 4. Cut in half. The second half keeps in the fridge for lunch.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓