Spring pea frittata

Name: Spring pea frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 tbsp olive oil (27g); 1/2 cup peas (30g); 1 leek (90g); 6 eggs (340g); 1 dash salt (0.40g); 2 oz ricotta cheese (54g); 1/8 cup spearmint (3.07g); 1 dash black pepper (1/10g)

Spring pea frittata is a vibrant dish featuring fresh peas, tender leeks, and fluffy eggs, enriched with ricotta cheese and spearmint. Easy to make, it highlights seasonal produce for a delightful meal any time of day.

17 Nov 2025
Cook time 30 min
Prep time 10 min

Ingredients:

2 tbsp olive oil
1/2 cup peas
1 leek
6 eggs
1 dash salt
2 oz ricotta cheese
1/8 cup spearmint
1 dash black pepper

Spring pea frittata is a delightful and fresh dish perfect for any meal of the day. This recipe combines vibrant peas, tender leeks, and fluffy eggs with the creamy texture of ricotta cheese and the aromatic touch of spearmint. Easy to prepare and brimming with flavor, it’s a wonderful way to enjoy seasonal produce.

Instructions:

1. Preheat Oven: Begin by preheating your oven to 375°F (190°C).

2. Prepare the Leek: Clean the leek thoroughly to remove any dirt. Trim off the dark green parts and the root end. Slice the white and light green parts into thin rounds.

3. Cook Vegetables: Heat 2 tablespoons of olive oil in a medium-sized oven-safe skillet over medium heat. Add the sliced leeks and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes.

4. Add Peas: Stir in the peas with the leeks and cook for another 2-3 minutes until they are warmed through and tender. Season with a dash of salt and black pepper.

5. Prepare the Eggs: In a bowl, whisk together the eggs until well beaten. Stir in the ricotta cheese until it's well incorporated into the egg mixture. Add chopped spearmint to the mixture.

6. Combine and Cook: Pour the egg and ricotta mixture over the cooked leeks and peas in the skillet. Cook on the stove for about 2-3 minutes, gently stirring once or twice to allow the eggs to start setting on the bottom and sides.

7. Bake: Transfer the skillet to the preheated oven. Bake the frittata for 10-15 minutes or until the eggs are set and the top is golden brown.

8. Serve: Once fully cooked, remove the skillet from the oven. Allow the frittata to cool slightly before slicing. Serve warm or at room temperature.

Enjoy the culinary delight of a beautifully balanced Spring pea frittata that showcases the fresh flavors of the season. This dish is not only delicious but also versatile enough to be served hot or at room temperature. Whether as a main course, a side dish, or a breakfast option, this frittata is sure to be a hit with your family and friends.

Spring pea frittata FAQ:

What is the baking time for the frittata?

Bake the frittata in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the eggs are set and the top is golden brown.

How can I tell when the frittata is done?

The frittata is done when the eggs are fully set in the center and the top has a golden brown color. You can also insert a knife in the center; if it comes out clean, the frittata is ready.

Can I store leftovers?

Yes, you can store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or skillet before serving.

What can I substitute for ricotta cheese?

You can substitute ricotta cheese with cottage cheese, cream cheese, or Greek yogurt, though the texture and flavor may vary slightly.

What size skillet is best to use for this frittata?

A medium-sized oven-safe skillet, typically around 8 to 10 inches in diameter, works best for this recipe to ensure even cooking and browning.

Cooking Tips:

- Use fresh or frozen peas, but ensure they are cooked and tender before adding to the frittata.

- Thoroughly clean the leek to remove any grit, and use only the white and light green parts for a milder flavor.

- Beat the eggs well to incorporate air, which will make your frittata lighter and fluffier.

- Cook the frittata on a medium-low heat to prevent the eggs from becoming rubbery.

- For a golden-brown top, finish the frittata under the broiler for the last 2-3 minutes of cooking.

- Allow the frittata to rest for a few minutes after cooking to make it easier to slice and serve.

- Feel free to substitute other fresh herbs like basil or parsley if you don’t have spearmint on hand.

Nutrition Facts

6 Servings
Calories 110kcal
Protein 9g
Carbohydrates 3.88g
Fiber 0.51g
Sugar 0.95g
Fat 11g

Spring pea frittata