Pea & Mint Frittata

📝 Ingredients

• 5 eggs
• 150 g frozen peas
• 2 spring onions
• 10 g fresh mint (about 20 leaves: 10 for the eggs, 10 for serving)
• 20 g Parmesan
• 2 tbsp semi-skimmed milk
• 1 tbsp olive oil
• 2 slices of country bread (about 50 g each)
• Salt, black pepper

🍴 Utensils

• 20 to 24 cm ovenproof frying pan
• Mixing bowl
• Fork
• Spatula
• Colander
• Grater

📖 Steps

1. Turn on the oven grill and place a rack in the top third. Tip the frozen peas into a sieve and run them under hot tap water for 1 minute to thaw, then drain well.
2. Finely slice the spring onions, keeping the white and green parts separate. Pick the mint leaves and roughly chop them. Finely grate the Parmesan.
3. Crack the eggs into a mixing bowl and add the milk, three-quarters of the Parmesan, half the mint, a pinch of salt and some pepper. Beat with a fork just enough to combine the whites and yolks, without making it frothy.
4. Heat the olive oil in the frying pan over a medium heat. Fry the white parts of the spring onions for 2 minutes until softened, then add the peas and the green parts and stir for 1 minute.
5. Pour the beaten eggs into the pan and stir gently with the spatula for 30 seconds to distribute the vegetables. Then leave to cook undisturbed for 5 to 6 minutes over a low heat, until the edges are set and the centre is still runny.
6. Sprinkle with the rest of the Parmesan and slide the pan under the grill, with the slices of bread next to it on the rack. Turn the bread after 2 minutes. Cook for 3 to 4 minutes in total: the frittata should puff up, turn lightly golden and no longer wobble in the centre.
7. Take out the pan holding the handle with an oven glove: it's extremely hot. Leave the frittata to cool slightly for 5 minutes, then loosen it with the spatula and slide it onto a board. Scatter over the rest of the mint, cut into wedges and serve with the toast.