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Minted pea frittata


Serves: 4
timePrep time: 20 mins
timeTotal time:
Minted pea frittata
Recipe photograph by Andrew Burton
Cheesy, zesty and full of greens, this frittata is lovely served with a side of new potatoes

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (portion of frittata and salad only)
Calories
354Kcal
Fat
21gr
Saturates
7gr
Carbs
9gr
Sugars
4gr
Fibre
5gr
Protein
31gr
Salt
1gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 8largeeggs
  • 75glightermaturecheese,grated - use vegetarian cheese, if required
  • ½x30gpackmint,leaveschopped
  • zestof1lemon,plus1tbspjuice
  • 1tbspoliveoil
  • 200gTenderstembroccoli,choppedintothirds
  • 2garliccloves,crushed
  • 150gfrozenpeas
  • 100gbabyleafspinach
  • 125gfat-freecrèmefraîche
  • 100gsoftmixedsaladleaves
  • newpotatoes,toserve,optional

Step by step

  1. Preheat the grill to medium-high. Whisk the eggs in a large jug and season well. Stir in the grated cheese, chopped mint and lemon zest, then set aside.
  2. Heat the oil in a nonstick frying pan with a base diameter of 20-22cm, over a medium-high heat. Add the broccoli with 2 tablespoons of water and stir-fry for 4-5 minutes until almost tender. Stir in the garlic and peas, then the spinach. Cook until the spinach has wilted.
  3. Whisk the egg mixture again briefly then pour it over the vegetables. Quickly stir to combine and shake the pan to level out. Reduce the heat to medium and cook for 5 minutes until semi-set. Place under the grill and cook for 4-6 minutes, until set and golden brown on top.
  4. Meanwhile, mix the crème fraîche with the lemon juice. Place a serving plate on top of the frying pan and invert to remove the frittata. Slice into wedges and serve with the lemony crème fraîche and salad leaves, plus some new potatoes if you like. Any leftover frittata keeps in the fridge for up to 3 days.

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