Pea and mint frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Peas80 g
• Mint3 g
• Spring onions1
• Pecorino10 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Trim the roots and tough green part of the spring onion and slice it thinly; pod the peas if fresh.
2. Heat the oil in a non-stick frying pan over medium-low heat, add the spring onion and peas with a splash of water, cover and braise for 6 minutes, until the peas are tender and the water has almost evaporated.
3. Meanwhile beat the eggs and egg white with the grated pecorino and the chopped mint leaves.
4. Pour the eggs over the peas, cover and cook over low heat for 5 minutes, until the top is almost set; flip the frittata using a plate and cook for 1 more minute, until golden.
5. Serve with the wholemeal bread.