Spring Frittata with Peas & Mint

What You Get

English peas or sugar snap peas

Spring onion or shallot

Mint

Eggs

Baby spinach

Ricotta cheese

What You'll Need

Salt and freshly ground pepper

Olive oil or butter

Step 1

Preheat the oven to 375°F. Shell the English peas. (Or trim the sugar snap peas, removing the strings, if necessary, and cut the sugar snaps into halves or thirds.) Slice the spring onion (or shallot). Pick the mint, toss the stems, and chop the leaves.

Step 2

Crack 8 eggs into a large bowl and whisk to combine. Whisk in 1 teaspoon salt and grind with pepper.

Step 3

In a large cast-iron skillet or ovenproof frying pan over medium heat, warm 3 tablespoons olive oil. Add the spring onion (or shallot) and sauté until soft, about 2 to 3 minutes. Add half of the baby spinach and the mint leaves and stir just until wilted, 1 minute. Stir in the peas to coat. Transfer the vegetables to the large bowl with the egg mixture and stir to combine.

Step 4

Return the pan to medium-high heat, and add 1 tablespoon butter or olive oil. Pour in the egg-and-vegetable mixture and cook to let the bottom set, 1 minute. Dollop with about 1 cup of the ricotta, sprinkle with salt, and grind with pepper. Transfer the pan to the oven and bake until puffed, golden, and just set at the center, 12 to 15 minutes, depending on the size of the pan. Let the frittata rest for a few minutes.

Step 5

Cut the frittata into wedges and transfer to plates. Grind with pepper and serve warm.