Fresh pea and ricotta frittata

Serves: 4


6 medium British Free Range Eggs, beaten
50g soft white breadcrumbs
500g pack essential Waitrose Peas, shelled
25g pack chives, cut into 1cm lengths
2 garlic cloves, crushed
4 tbsp freshly grated Parmigiano Reggiano
6 sun-dried tomatoes, finely chopped
250g essential Waitrose Italian Ricotta
1tbsp olive oil
110g Waitrose Wild Rocket, to serve


1. Mix together the eggs, breadcrumbs, peas, chives, garlic, Parmigiano and tomatoes. Finally, fold in the ricotta but don’t worry about beating out all the lumps.

2. Heat the oil in a 23cm non-stick frying pan and pour in fixture. Cook very gently for 10-12 minutes until almost completely set.

3. Place the pan under a medium grill for a further 5 minutes until golden brown and completely cooked through. Slide the frittata out onto a board, slice and serve with rocket leaves.