Pea and mint fritatta


  • 100g/4oz fresh peas, shelled
  • ¼ bunch fresh mint, chopped roughly
  • 1 tsp young pecorino, grated
  • 55g/2oz parmesan, grated
  • 1 lemon
  • 1-2 tbsp olive oil
  • 50g/2oz unsalted butter
  • 3 eggs, preferably free range
  • 1-2 tbsp crème fraîche
  • salt and freshly ground black pepper


Preheat the oven to 180C/350F/Gas 4 – 200C/400F/Gas 6.

Quickly blanch or just plunge the peas into boiling water to soften or if small and sweet just wash. Place in a pestle and mortar with roughly chopped mint (reserving a few leaves for garnishing) and grated pecorino and pound to a paste. Add some salt, a little parmesan cheese, a squeeze of lemon juice and the olive oil.

Melt the butter in a non-stick, ovenproof frying pan. Break the eggs into a bowl, mix lightly, add a splash of water and season. Add the mixture to the pan and then fold in some of the pea mix, stirring once or twice.

Place the crème fraîche in the middle and bake in the oven for 3 minutes. Slide onto a plate and serve sprinkled with the reserved mint and the remaining parmesan.

Posted by c55 in : vegetables, No Comments on Pea and mint fritatta


  • Billykart Kitchen

    Chef Ben O’Donoghue describes the menu as ‘casual sophistication’ featuring breakfast items like; ‘Aussie Asian Eggs With King Prawns Bacon & Chilli and Date, Apple And Quinoa Bircher Muesli, Roasted Coconut, Hazelnut & Pecans, plus inspired lunch dishes to excite your palate like; Pulled Berkshire Pork Shoulder, Sugar Loaf Slaw & Baja Sauce, Chilli Mussel and Diamond Shell Clams, and a Charcuterie Board With House Made Piccalili...
  • recent posts