Fluffy ricotta, pea and mint frittata

Ingredients

For 1 serving

• Eggs2
• Ricotta50 g
• Peas80 g
• Mint3 g
• Extra virgin olive oil1 teaspoon
• Puffed corn cakes2
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

In season: April – June

Method

1. Bring a small pan of water to the boil and salt it; blanch the peas for 3 minutes, until tender, and drain well.
2. In a bowl beat the eggs with the ricotta, salt, pepper and chopped mint leaves until the ricotta is well blended; stir in the peas.
3. Heat the oil in a small non-stick pan over low heat, pour in the mixture, cover and cook for 4 minutes, until the edges are set.
4. Flip the frittata with the help of a plate and cook for another 4 minutes, covered, until golden and firm in the centre.
5. Cut it into wedges and serve with the corn cakes.