Spring Pea Frittata
(Frittata di Piselli di Primavera)
Ingredients:
6 large eggs
2 tablespoons extra virgin olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh spring peas, blanched and drained
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt
Freshly ground black pepper to taste
2 ounces salted ricotta cheese, crumbled (or fresh ricotta or goat cheese)
Directions:
Preheat oven to 425°F.
Heat the olive oil in a large ovenproof saute pan over medium heat.
Add the leek and saute until soft.
Add the peas and cook for about 2 to 3 minutes more.
In a medium bowl, beat the eggs with 1 tablespoon water.
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 cheese and transfer the pan to the oven.
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. Makes 6 servings.