Frittata Primavera con Piselli, Fave e Menta (Spring Frittata with Peas, Broad Beans and Mint)
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Ingredients
- 150 g frozen peas
- 150 g frozen broad beans
- 4 spring onions, sliced
- 7 large eggs
- 40 g parmesan, grated
- 8 fresh mint leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 335 kcal
- Protein
- 23.9 g
- Carbohydrate
- 8.4 g
- of which sugars
- 2.4 g
- Fat
- 22 g
- of which saturates
- 6.6 g
- Fibre
- 4.4 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the peas and broad beans together in boiling water for 4 minutes, then drain well.
- 2
Heat the olive oil in a 24cm non-stick frying pan and soften the spring onions for 2 minutes, then add the peas and broad beans and warm through.
- 3
Beat the eggs with the parmesan, torn mint and black pepper, then pour over the vegetables.
- 4
Cook over low heat for 8 minutes until set around the edges, then finish under a hot grill for 3-4 minutes until golden.
- 5
Rest briefly, then cut into wedges to serve.
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