Frittata with courgettes, peas, mint and ricotta
|6||eggs — jumbo|
|30 ml||fresh mint — chopped|
|15 ml||fresh chillies — 573|
|500 g||courgettes — coarsely grated|
|1||garlic — cloves, finely chopped|
|120 g||peas — fresh|
|150 g||ricotta cheese|
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.