Italian Frittata recipe
Italian Frittata - green peas, onions, ricotta and Parmesan cheese. Simple dish for the whole family to enjoy!
Prep Time15 minutes mins
Cook Time30 minutes mins
Course: Breakfast, Main Course
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 5 people
Calories: 250kcal
Pairing Knife
Whisk
Micro-plane grater
Baking dish
- 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
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
HINT AND TIPS:
If using fresh peas, blanch them in salted, boiling water for 2 minutes.
Use an oven-proof 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
Calories: 250kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g