Dinner

Broad Bean, Pea & Ricotta Frittata Recipe

ByJack Voss January 4, 2026January 4, 2026

Introduction

This broad bean, pea, and ricotta frittata is a fresh and vibrant dish perfect for breakfast, brunch, or a light dinner. With tender new potatoes, bright herbs, and creamy ricotta, it’s a delightful way to enjoy seasonal spring flavors in a simple, satisfying meal.

A round frittata in a white ceramic pan with a slightly browned, golden crust on the edges, topped with thin, pale yellow potato slices scattered evenly on the surface. The frittata features bright green peas and green olives spread throughout, with dollops of white cheese adding a soft, uneven texture. There are flecks of fresh green herbs, likely dill, sprinkled on top, giving a fresh look, all set on a white marbled surface with a striped cloth partially under the pan photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g new potatoes, thinly sliced
1 tbsp olive oil
100g broad beans, defrosted if using frozen
100g peas, defrosted if using frozen
2 garlic cloves, sliced
3 spring onions, sliced
10g dill, finely chopped
½ lemon, zested
4 eggs
2 tbsp milk
25g ricotta
Green salad, to serve

Instructions

Step 1: Place the sliced potatoes in a saucepan and cover with boiling water. Bring to a boil and cook for 3-5 minutes until tender. Drain the potatoes and set aside to steam-dry.
Step 2: While the potatoes cook, heat the olive oil in an ovenproof, non-stick frying pan over medium-high heat. Add the broad beans and peas and fry for 2-3 minutes until lightly golden.
Step 3: Add the drained potatoes, sliced garlic, and spring onions to the pan. Stir gently to combine and cook for another 3-4 minutes.
Step 4: Preheat the grill to high. In a jug, whisk together the dill, lemon zest, eggs, milk, and seasoning.
Step 5: Pour the egg mixture over the vegetables in the pan. Stir quickly to coat everything evenly, then dot the ricotta on top. Reduce heat to low and cook for about 3 minutes until almost set.
Step 6: Transfer the pan to the grill and cook until the frittata is golden and a sharp knife inserted into the center comes out clean.
Step 7: Serve the frittata in wedges alongside a fresh green salad.

Tips & Variations

Use fresh broad beans and peas when in season for the best flavor, but frozen works well too.
Substitute ricotta with crumbled feta for a saltier, tangy twist.
If you don’t have dill, fresh parsley or chives make great alternatives.
For a dairy-free version, omit the ricotta and use a plant-based milk.

Storage

Store any leftover frittata in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or in a low oven until warmed through. It’s best enjoyed fresh but still tasty when reheated.

How to Serve

A round frittata with a golden brown base is shown inside a white ceramic pan with a single handle, resting on a pale striped cloth. The top layer is dotted with white dollops of soft cheese, light green peas, slices of pale yellow potatoes, and scattered sprigs of fresh dill, creating a mix of creamy, green, and mustard yellow colors. The frittata has a slightly crispy and browned edge, while the interior looks moist and tender. The background features a smooth white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without an ovenproof pan?

Yes, you can cook the frittata on the stove and then transfer it to a baking dish before grilling or broiling to finish. Just make sure the dish is suitable for grilling.