Quick Italian

Green pea and mint frittata

Name: Green pea and mint frittata
Yield: 4
Cuisine: /italian
Ingredients: 30g unsalted butter; 1 small onion, halved and finely sliced; 250g fresh or frozen peas; 6 eggs; 1 tablespoon chopped flat-leaf parsley; 2 tablespoons chopped mint; 2 tablespoons grated parmesan; 1 tablespoon olive oil; Sprigs of mint, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

This 'frittata coi piselli' in the style of the Veneto makes a quick lunch or supper. Serve with some dressed rocket leaves.

30g unsalted butter
1 small onion, halved and finely sliced
250g fresh or frozen peas
6 eggs
1 tablespoon chopped flat-leaf parsley
2 tablespoons chopped mint
2 tablespoons grated parmesan
1 tablespoon olive oil
Sprigs of mint, to serve

Method

1.

Melt 20g butter over low heat and cook onion for 10 minutes until soft, stirring from time to time, then cool.
2.

Cook peas in simmering salted water ? 2 minutes for frozen or 4 minutes for fresh ? until tender. Drain, refresh in cold water and drain again.
3.

Beat eggs with herbs, parmesan, salt and pepper. Stir in onion and peas.
4.

Heat the olive oil and remaining butter over medium heat in a 25cm lidded, non-stick frypan.
5.

Pour in the mixture and gently cook for 3 minutes, drawing back the edges with the tip of a knife and tipping the runny egg over the edges to help it set.
6.

Cover the frittata and leave over low heat for 4 minutes or until set on top. Slide onto a warmed serving plate, scatter with mint and cut into wedges.