20-23cm (8-9in) frying pan with oven proof handle or
20-23cm (8-99in) solid round cake tin
bunchspring onionsabout 8
3tbsp ricotta, crème fraîche or milk
50gParmesan cheesefinely grated
salt and freshly ground black pepper
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.Place 200g (7oz) frozen peas in a small pan and cover with boiling water. Return to the boil, then drain and set aside.
Trim a bunch of spring onions and slice including some of the green part tops of the onions. Melt 15g (½ oz) butter in a frying pan with an oven proof handle and gently sauté the spring onions until just tender. Set aside.
Separate 6 eggs. Add 3 tbsp ricotta cheese, crème fraîche or milk and 50g grated Parmesan cheese to the egg yolks. Season with salt and pepper.
Then carefully fold in the remaining egg yolk mixture. Whisk the egg whites until standing on soft peaks, then using a metal spoon or spatula, fold in a little of the egg yolk mixture.
Fold in the drained peas, followed by 4 tbsp chopped fresh parsley, then pour into the frying pan. Place in the centre of the oven and bake for 15 – 20 minutes until pale golden and set.
Serve hot, warm or cold cut into wedges. Enjoy
It is essential that you use a frying pan with an ovenproof handle. If you do not have a suitable pan, grease a 20cm (8in) solid round cake tin. Fold the cooked spring onions into the frittata along with the peas and herbs and bake.
Take extra care when removing a frying pan from the oven. Keep the handle covered with a cloth, it is very easy to forget the handle is hot and go to pick it up again.