Broad bean, pea & ricotta frittata
Whip up our easy frittata with feta, broad beans, peas and spring onions. Pod fresh broad beans for this, or opt for frozen for ease
- Serves: 2 persons
- 200g new potatoes, thinly sliced
- 1tbsp olive oil
- 100g broad beans, defrosted if using frozen
- 100g peas, defrosted if using frozen
- 2garlic cloves, sliced
- 3spring onions, sliced
- 10g dill, finely chopped
- ½lemon, zested
- 2tbsp milk
- 25g ricotta
- green salad, to serve
Step 1Tip the sliced potatoes into a saucepan and cover with boiling water. Bring to a boil and cook for 3-5 mins until tender. Drain and set aside to steam-dry. Meanwhile, heat the oil in an ovenproof, non-stick frying pan over a medium-high heat. Fry the broad beans and peas for 2-3 mins until lightly golden, then add the potatoes, garlic and spring onions. Stir gently to combine and fry for a further 3-4 mins.
Step 2Heat the grill to high. In a jug combine the dill, lemon zest, eggs and milk with some seasoning. Pour over the potatoes and quickly stir to ensure everything is well coated. Dot the ricotta over the top of the frittata and turn the heat to low. Cook for 3 mins until almost cooked through and transfer to the grill to finish. Grill until golden and a sharp knife inserted into the centre comes out clean. Serve in wedges with a green salad, if you like.