Frittata with courgettes, peas, mint and ricotta

Always delicious, always easy – and always a solution when you have to make a meal in a hurry.
 
recipes, vegetarian, fry

Recipe from: 19 August 2015
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 6
    jumbo eggs
  • 30
    ml
    fresh mint leaves, chopped
  • 15
    ml
    olive oil
  • 500
    g
    courgettes, coarsely grated
  • 1
    garlic clove, finely chopped
  • 120
    g
    fresh garden peas
  • 150
    g
    ricotta cheese
Servings: Change Serving
 
 

Method

 

Preheat the grill. Break the eggs into a mixing bowl and beat together with the mint, salt and freshly ground black pepper.
Heat the oil in a frying pan over moderate heat and stir-fry the courgettes and garlic for about 8 minutes, until the courgettes are soft and cooked.

Stir in the peas, then distribute the vegetables evenly across the bottom of the pan before pouring the egg mixture over. Crumble the ricotta over and cook on low heat. When nearly done, place under a preheated grill and allow the top to cook to a golden-brown colour. Cut into slices and serve with a salad and fresh bread. You can also fill a ciabatta roll with frittata and sliced cherry tomatoes.

Text and image source: Home magazine


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