Frittata With Peas, Pecorino & Fresh Mint
3 tbsp of extra-virgin olive oil
2 large cipollotti (extra-large spring onions), finely chopped
12 mint leaves
300g of frozen peas
1 tbsp of water
2 tbsp of milk
1 tbsp of breadcrumbs
40g of grated pecorino
Sea salt and freshly ground black pepper, to taste
Heat the olive oil in a large, non-stick frying pan set over a medium heat. Add the onions and a couple of mint leaves and sweat for two minutes.
Stir in the peas and water and cook for two to three minutes, until the liquid has evaporated and the peas are tender.
Meanwhile, combine the eggs, milk, breadcrumbs, pecorino, the remaining mint leaves, and some salt and pepper. Pour the eggy mixture over the peas and cook as you would an omelette, turning halfway through, until set firm and golden. If you find you can’t turn the frittata over, place under a hot grill for a few minutes, until golden and cooked.
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