What she’d tell you
In spring, when the first peas arrive, Babcio makes this frittata every Sunday. It is not fussy: just honest Italian cooking. Eggs, cheese, a handful of green, and you have something beautiful.
What you need
Written for 2. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Preheat your grill/broiler to high. Run the frozen peas under cold water for 1 minute to thaw, then pat dry.
Beat 7 eggs with a good pinch of salt and black pepper in a bowl.
Heat olive oil in an ovenproof non-stick pan (20 cm) over medium heat. Pour in the egg mixture.
Scatter the peas, crumbled feta, and mint over the eggs. Cook gently for 4 minutes until the edges set.
Slide the pan under the grill for 2–3 minutes until the top is golden and puffed.
Let it cool in the pan for 2 minutes, then slice into wedges and serve.
If you haven’t got it
Mint
dill or basil
Feta Cheese
goat's cheese or ricotta
Keeping it
Three days in the fridge, covered. A frittata is designed to be eaten cold the next day.
Cold is correct here. If you insist on warm, a low oven for eight minutes.
