Name: Pea, mint and parmesan frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1 tablespoon butter; 2 teaspoon olive oil; 1 small leek, trimmed, sliced finely; 200 gram frozen baby peas; 8 eggs; 2 tablespoon coarsely chopped fresh mint; 1 tablespoon coarsely chopped flat-leaf parsley; 1/4 cup finely grated parmesan; salt and freshly ground black pepper; extra mint leaves, to serve; extra shaved parmesan, to serve

Ingredients

1 tablespoon butter

2 teaspoon olive oil

1 small leek, trimmed, sliced finely

200 gram frozen baby peas

8 eggs

2 tablespoon coarsely chopped fresh mint

1 tablespoon coarsely chopped flat-leaf parsley

1/4 cup finely grated parmesan

salt and freshly ground black pepper

extra mint leaves, to serve

extra shaved parmesan, to serve

Method

1.Pre-heat oven to 160°C (140°C fan-forced).

2.Place butter and oil in ovenproof frying pan over a low heat. Add leek. Cook, stirring occasionally, 10 minutes, or until soft. Leave leeks in frying pan. Set aside.

3.Cook peas in boiling water for 2 minutes, or until tender. Drain, then rinse immediately under cold water.

4.Put eggs, mint, parsley and grated parmesan in a mixing bowl. Season with salt and pepper. Whisk egg mixture with a fork. Add cooked peas, gently stir until combined.

5.Place frying pan with leeks back onto a medium heat. Pour in egg mixture. Stir gently, pulling egg mixture into centre from outside edge. Cook 4 minutes, or until just starting to set in middle.

6.Place frying pan in oven 8 minutes, or until frittata is just set. Remove pan from oven and allow frittata to cool 10 minutes. Slide out of pan. Top with extra sprigs of mint and parmesan shavings and serve warm or at room temperature.

Make sure you wash your leek thoroughly before chopping. Often, dirt can get caught up in this particular vegetable. Rinsing peas in cold water immediately after boiling help retain their bright green colour.
Note

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Ingredients

Method

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