PEA AND MINT FRITTATA
COOKBOOK: The Best , Paul Merrett, Silvana Franco, Ben O’Donohue
When I told my family I was making a frittata with peas and mint they asked me what else was there on the menu! It was going to be a ‘pass’ for them!
They know the rules ‘eat it or starve’ right!? They ate it ………and begged me to make more! There is a moral to the story and you know exactly what that is :)
This was absolutely delicious!Add that little extra sour cream, you will love it!
200g frozen peas, thawed
60g extra peas (reserved peas)
a handful of mint leaves
80g of parmesan cheese
80g of tasty grated cheese
Juice of one lemon
Salt & pepper
1 tablespoon olive oil
8 x eggs
6 tablespoons of sour cream or creme fraiche
salt and pepper
Pre heat the oven or grill
In a processor, add the peas and mint and process for a few seconds until it resembles a rough puree.
Place the puree in a deep large bowl, add the cheeses , lemon juice, salt and pepper. Mix well. Add olive oil. Mix again.
Break two eggs for each frittata, whisk away. Set aside.
Melt some of the butter in a hot frying pan, ensure it covers the whole base.
Add the eggs. Immediately twirl around slightly to ensure it covers the full base of the pan.
Soon after you see that it is starting to set, add 1/4 of the pea mixture over the eggs. Add a large tablespoon of sour cream or creme fraiche in the centre. Take the pan and place in the oven for approx 3-5mins or until it is set.
With an oven mitten , remove the pan from the oven. Sprinkle reserved peas and carefully remove the frittata with two spatulas on either side or serve directly from pan.