Description
A vibrant and flavorful broad bean, pea, and ricotta frittata featuring tender new potatoes, fresh herbs, and creamy ricotta. This dish combines the sweetness of peas and broad beans with zesty lemon and dill, making it a perfect light lunch or brunch option.
Ingredients
Scale
Vegetables
- 200g new potatoes, thinly sliced
- 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
Dairy & Eggs
- 4 eggs
- 2 tbsp milk
- 25g ricotta
Other
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to season (implied)
- Green salad, to serve
Instructions
- Prepare and cook potatoes: Place the thinly sliced new potatoes into a saucepan and cover them with boiling water. Bring the water to a boil and cook the potatoes for 3-5 minutes until they become tender. Drain the potatoes well and set them aside to steam-dry.
- Fry vegetables: While the potatoes are cooking, heat 1 tablespoon of olive oil in an ovenproof, non-stick frying pan over medium-high heat. Add the broad beans and peas and fry them for 2-3 minutes until they are lightly golden. Then add the drained potatoes, sliced garlic, and spring onions. Stir gently to combine and continue frying for another 3-4 minutes.
- Mix egg batter: Preheat the grill to high. In a jug, combine the chopped dill, lemon zest, eggs, milk, and a pinch of salt and pepper. Mix well to incorporate all the ingredients.
- Cook frittata on stovetop: Pour the egg mixture evenly over the potato and vegetable mixture in the frying pan, stirring quickly to ensure everything is evenly coated. Dot the top with spoonfuls of ricotta. Reduce the heat to low and cook the frittata for about 3 minutes until it is almost set but slightly wobbly in the center.
- Finish under the grill: Transfer the pan to the preheated grill and cook until the frittata is golden on top and a sharp knife inserted into the center comes out clean, indicating it is fully cooked.
- Serve: Remove the frittata from the grill and slice it into wedges. Serve warm alongside a fresh green salad.
Notes
- Make sure to use an ovenproof, non-stick frying pan for easy transfer from stovetop to grill.
- Defrost frozen broad beans and peas before cooking to ensure even cooking and best texture.
- You can substitute ricotta with feta or goat cheese for a tangier flavor.
- Adjust seasoning with salt and pepper to taste before grilling the frittata.
- Leftovers keep well refrigerated and can be gently reheated or served cold.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop and Grilling
- Cuisine: Mediterranean
Keywords: broad bean frittata, pea frittata, ricotta frittata, vegetable frittata, easy brunch recipes, Mediterranean vegetarian dish
