Quick & Easy

Pea and broad bean frittata

This fresh spring frittata combines frozen broad beans and peas with ricotta to create an easy dinner that can be on the table in 30 minutes. It's just as good served up for lunch the next day.
pea and broad bean frittata



1.Preheat oven to 200°C.
2.Add beans and peas to small saucepan of boiling water, return to the boil, drain. When cool enough to handle, peel broad beans.
3.Combine eggs, sour cream, sage, half the cheese and half the broad beans and peas in large bowl, season.
4.Pour egg mixture into oiled 25cm ovenproof frying pan. Cook mixture, on stove top, over medium-high heat until base is set. Transfer pan to oven. Cook frittata, uncovered, about 12 minutes or until set and browned lightly.
5.Top frittata with remaining cheese, beans and peas, place under preheated grill until cheese is melted slightly.

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