Pea and mint frittata with bread and salad

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Peas150 g
• Spring onions1
• Mint3 g
• Pecorino10 g
• Bread50 g
• Lettuce60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Thinly slice the spring onions. Heat half the oil in a non-stick frying pan over medium heat, add the spring onions, peas, a pinch of salt and a splash of water, cover and stew for 10 minutes, until the peas are tender and the water has evaporated.
2. Meanwhile beat the eggs and egg whites with the grated pecorino, torn mint, salt and pepper.
3. Pour the eggs over the peas, cover and cook over low heat for 7 minutes, until the top is almost set.
4. Flip the frittata with a plate and cook for another 2 minutes, until golden on both sides.
5. Wash and dry the lettuce, dress it with the remaining oil and a pinch of salt and serve with the frittata and the bread.