Posted by: Cooking Thyme | November 6, 2011

Pea & Mint Frittata

Frittata’s are like an omelette, however it’s not folded like an omelette and you need to finish cooking it in the oven. You can flavour it with allsorts, just like a risotto really, you can do it with mushrooms, broad beans, cheese, herbs. You name it

The Italian word frittata derives from fritto, the past participle of "to fry" (friggere)

Pea & Mint Frittata (5) Frittata di Pisello e Menta

  • eggs, lightly beaten
  • peas
  • feta or goat cheese
  • mint, fresh leaves
  • salt & pepper
  • butter
  • parmesan cheese, freshly grated

Preheat your oven broiler to its highest setting. Get a large pan and melt the butter and Beat the eggs and pour them into the pan. Gently shake the pan over medium heat. As the frittata begins to set at the bottom, just dislodge it a bit, this gives it more texture.

Finely slice the mint, and add to the pan. Season generously with pepper and a little salt; leave that to finish cooking for a few minutes.

Mint and peas, butter and eggs, the best friends in the world

As it starts to set at the bottom crumble your feta/goat cheese and sprinkle it all over the frittata.

Sprinkle grated parmesan over the frittata and place the pan under the hot broiler for a minute or two until the eggs are set on top and brown.

Slide onto a warm large plate. Cut into wedges or small squares and serve. Yummy!

Pea & Mint Frittata (13)


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