Herby Pea and Burrata Frittata
By OcadoLife
Published on 10 May 2022
This great-value Herby Pea and Burrata Frittata by Rome-based award-winning food writer Rachel Roddy is brilliantly portable for picnics. The recipe is super-flexible too – use whatever herbs you fancy or swap the peas for other veg that you need to use up, such as courgettes or spinach.Time and servings
25 minsTotal time
8Servings
15 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 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.