The classic frittata offers an elegant solution for those times when you have only eggs and cheese in the fridge. Combined with some of spring's freshest flavors, it provides a healthy dose of fiber, omega-3s, and vitamins A and D.
Recipe information
Total Time
30 minutes
Yield
Makes 6 servings
Ingredients
2
1
1
6
1
2
Need to make a substitution?
Preparation
Step 1
1. Preheat oven to 425°F.
Step 2
2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
Step 3
3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
Step 4
4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
Step 5
5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.