Italian Frittata recipe
Italian Frittata - green peas, onions, ricotta and Parmesan cheese. Simple dish for the whole family to enjoy!
Servings: 5 people
Calories:
Equipment
- Pairing Knife
- Whisk
- Micro-plane grater
- Baking dish
Ingredients
- 400 t Frozen peas
- 4 each Medium eggs
- 125 g Ricotta cheese
- 100 g Red onion
- 10 g Parmesan cheese
- 2 g Thyme picked
- 5 ml Olive oil
- Salt and Pepper to taste
Instructions
- Place the oil and the finely diced onions in a hot oven prove skillet or frying pan of about 20cm diameter (8inc) and sweat the onions until soft and translucent
- Add the frozen peas and cook until the peas are defrosted, then set aside to cool
- Meanwhile in a bowl beat the eggs with the grated parmesan and seasoning
- Add half of the egg mix to the well spread peas and onions
- With a teaspoon dollop the ricotta evenly and then pour the other half of the egg mix on top (This will allow the ricotta to seat in the middle of the omelette once cooked)
- Place in the pre heated oven at 180C for 30 minutes
Notes
HINT AND TIPS:
If using fresh peas blanch them in salted boiling water for 2 minutes.
Use an oven prove pan if available or use a normal frying pan and then decant the peas and onions in a non-stick oven tray of the recommended size.
The frittata can be eaten hot or cold, as a light meal with a side salad or even in a toasted ciabatta sandwich. Allergens: Dairy, Egg, Gluten Free
Use an oven prove pan if available or use a normal frying pan and then decant the peas and onions in a non-stick oven tray of the recommended size.
The frittata can be eaten hot or cold, as a light meal with a side salad or even in a toasted ciabatta sandwich. Allergens: Dairy, Egg, Gluten Free