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    Fresh pea and ricotta frittata

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    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.

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    Cook’s tip

    Save time by using a 155g pack of Waitrose Popped Garden Peas.


    Average user rating

    4 stars