Ingredients
8 total- 3 tbsp of olive oil
- 3 salad onions, bulbs and greens finely chopped
- 150 g of peas, fresh or frozen (defrosted)
- 1 handful of of fresh herbs (such as basil, parsley, dill, thyme), roughly chopped
- 8 eggs
- 2 tbsp of parmesan, grated (or vegetarian Italian hard cheese if required)
- 125 g of burrata, sliced as best as you can (don’t worry if it’s messy)
- 20 g of unsalted butter
Method
4 stepsStep 1
Preheat the grill to high. Warm 2tbsp of the olive oil and a knob of the butter in a non-stick ovenproof frying pan over a low-medium heat. Add the salad onions and fry until soft and wilted, then add the peas and cook for a few mins more. Add the herbs, stir and remove from the heat.
Step 2
In a bowl, whisk the eggs with the parmesan; season. Stir in the pea mix.
Step 3
Wipe the frying pan with kitchen towel; heat the remaining butter and oil in it. Pour in the egg mix using a spatula to spread it out. Cook on a low heat for 8-10 mins until just set but slightly raw on top.
Step 4
Top with the sliced burrata and finish under the grill until golden. Leave to cool before transporting if you’re taking it on a picnic.