Pea, spring onion and Grana Padano frittata

Ingredients

For 1 serving

• Eggs2
• Peas70 g
• Spring onions2
• Grana Padano10 g
• Multigrain bread30 g
• Extra virgin olive oil5 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Trim the roots and any damaged outer leaves from the spring onions and slice them into thin rounds, including the tender green part.
2. Heat the oil in a small non-stick pan over medium heat, add the spring onions, peas and a splash of water; cover and braise for 6 minutes, until the peas are tender and the water has evaporated.
3. Meanwhile, beat the eggs with the grated Grana Padano and a pinch of salt.
4. Pour the eggs into the pan, turn the heat to low, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using the lid and cook for 1 more minute, until golden; serve with the multigrain bread.