Spring Onion Pea Mint And Brie Frittata Recipes

SPRING PEA FRITTATA

Steps:

• 1. Preheat oven to 425°F.
• 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
• 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
• 4. 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 and transfer the pan to the oven.
• 5. 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.

FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN

Steps:

• Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
• Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
• If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

PEA, MINT & SPRING ONION SOUP WITH PARMESAN BISCUITS

Steps:

• Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. Gently fry without colouring for about 5 mins. Stir in the stock, bring to the boil and simmer for 10 mins or until the potato is tender.
• Stir in the peas, bring to the boil again, then cook for about 3 mins until they are just done. Remove the pan from the heat, add the mint leaves and whizz in a blender or food processor until smooth.
• To make the parmesan biscuits, heat the grill to high. Line a baking sheet with baking parchment and divide the grated parmesan into 6 long strips. Grill for 1 min or until the cheese has melted and is lightly golden. While still warm and a bit flexible, release the biscuits from the baking parchment with a palette or cutlery knife, then cool until firm.
• To serve, heat the soup and divide between 6 bowls. Scatter with mint and sliced spring onions, if you like, and serve with the parmesan biscuits on the side.

PEA, FETA AND MINT FRITTATA

Steps:

• Fry the spring onions in the olive oil until softened.
• Add all the other ingredients and cook until mostly set but a little runny on the top.
• Finish the top by flipping the frittata or placing under a hot grill until the top is brown and crispy.
• Cut into wedges and serve with a salad.

SPRING ONION, PEA, MINT, AND BRIE FRITTATA

Steps:

• Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat.
• Finely slice the spring onions, then chop the mint and slice the Brie. Stir the peas, mint and spring onions into the eggs with a little salt and pepper and pour into the hot pan.
• Cook for 3-4 minutes, moving the egg around a bit to ensure it is almost cooked.
• Top the mixture with the sliced brie and then put the pan until the grill for 4 minutes, until the cheese is melting and the edges are golden. Serve with crusty bread, if you like.