Go Back Email Link
+ servings
Gluten free frittata with eggs, peas, onions, ricotta and parmesan cheese
Print Recipe
5 from 3 votes

Italian Frittata recipe

Italian Frittata - green peas, onions, ricotta and Parmesan cheese. Simple dish for the whole family to enjoy!
Prep Time15 minutes
Cook Time30 minutes
Course: Breakfast, Main Course
Cuisine: Italian, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 5 people
Calories: 250kcal

Equipment

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-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 

Nutrition

Calories: 250kcal | Carbohydrates: 15g | Protein: 15g | Fat: 15g