Minted pea frittata
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Andrew Burton
Minted pea frittata
Cheesy, zesty and full of greens, this frittata is lovely served with a side of new potatoes
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (portion of frittata and salad only)
Calories
354Kcal
Fat
21gr
Saturates
7gr
Carbs
9gr
Sugars
4gr
Fibre
5gr
Protein
31gr
Salt
1gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 8largeeggs
- 75glightermaturecheese,grated - use vegetarian cheese, if required
- ½x30gpackmint,leaveschopped
- zestof1lemon,plus1tbspjuice
- 1tbspoliveoil
- 200gTenderstembroccoli,choppedintothirds
- 2garliccloves,crushed
- 150gfrozenpeas
- 100gbabyleafspinach
- 125gfat-freecrèmefraîche
- 100gsoftmixedsaladleaves
- newpotatoes,toserve,optional
Step by step
- Preheat the grill to medium-high. Whisk the eggs in a large jug and season well. Stir in the grated cheese, chopped mint and lemon zest, then set aside.
- Heat the oil in a nonstick frying pan with a base diameter of 20-22cm, over a medium-high heat. Add the broccoli with 2 tablespoons of water and stir-fry for 4-5 minutes until almost tender. Stir in the garlic and peas, then the spinach. Cook until the spinach has wilted.
- Whisk the egg mixture again briefly then pour it over the vegetables. Quickly stir to combine and shake the pan to level out. Reduce the heat to medium and cook for 5 minutes until semi-set. Place under the grill and cook for 4-6 minutes, until set and golden brown on top.
- Meanwhile, mix the crème fraîche with the lemon juice. Place a serving plate on top of the frying pan and invert to remove the frittata. Slice into wedges and serve with the lemony crème fraîche and salad leaves, plus some new potatoes if you like. Any leftover frittata keeps in the fridge for up to 3 days.
