Spring Pea Frittata

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Ricotta cheese

  Part skim milk

  2 oz or 57g

• Spearmint

  Fresh

  2 tbsp or 11g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat oven to 425°F.
2. Blanch peas in boiling water for 3-4 minutes, then place immediately in an ice bath. Slice leeks into thin strips. Tear mint leaves into small pieces.
3. 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.
4. In a medium bowl, beat the eggs with water. Add the eggs and half the mint to the pan, season with the salt and pepper. Cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom.
5. When the frittata is partly cooked (about 7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven. Bake until puffed, golden, and set, 8 to 10 minutes.
6. Remove and allow to cool slightly. Garnish with remaining mint to taste and serve.

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