Herby Pea & Burrata Frittata

This frittata by Rome-based food writer Rachel Roddy is brilliant for picnics. The recipe is super-flexible too – use whatever herbs you fancy or swap the peas for other veg that you need to use up, such as courgettes or spinach.

Created in partnership with Ocado

Herby Pea & Burrata Frittata

Serves
8
Total Time
10 Minutes
Ingredients
3 tbsp of olive oil
20g of unsalted butter
3 salad onions, bulbs & greens finely chopped
150g of peas, fresh or frozen (defrosted)
1 handful of fresh herbs (such as basil, parsley, dill, thyme), roughly chopped
8 eggs
2 tbsp of parmesan, grated (or vegetarian Italian hard cheese if required)
125g of burrata, sliced as best as you can (don’t worry if it’s messy)
Method
Step 1
Pre-heat the grill to high. Warm 2 tablespoons of the olive oil and a knob of the butter in a non-stick ovenproof frying pan over a low-medium heat. Add the salad onions and fry until soft and wilted, then add the peas and cook for a few mins more. Add the herbs, stir and remove from the heat.
Step 2
In a bowl, whisk the eggs with the parmesan; season. Stir in the pea mix.
Step 3
Wipe the frying pan with kitchen towel; heat the remaining butter and oil in it. Pour in the egg mix using a spatula to spread it out. Cook on a low heat for 8-10 minutes until just set but slightly raw on top.
Step 4
Top with the sliced burrata and finish under the grill until golden. Leave to cool before transporting if you’re taking it on a picnic.

Recipe courtesy of Ocado.com

Fashion. Beauty. Culture. Life. Home
Delivered to your inbox, daily