Herby Pea & Burrata Frittata
Herby Pea & Burrata Frittata

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

Total Time
10 Minutes
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)
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

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