Rocket frittata

Rocket frittata

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

A frittata is a rustic Italian omelette, made here with green peas, rocket, mint and lots of shaved parmesan.

Ingredients

Quantity Ingredient
100g baby english spinach
1 small onion
4 eggs mixed with 2 tablespoons water
1/2 teaspoon salt
freshly ground black pepper
2 tablespoons butter or olive oil, plus 1 tablespoon extra
200g frozen baby green peas
1 bunch rocket
6-8 fresh mint leaves
50g parmesan cheese, shaved

Method

  1. Rinse the spinach leaves, pat dry then roughly shred them. Peel and thinly slice the onion. Lightly combine the eggs and water in a bowl, and season with the salt and pepper.
  2. Heat a non-stick frying pan, then add the butter or olive oil. Sauté the onion for a few minutes, then add the peas and spinach. Sauté for a few minutes more, then pour the egg mixture on top. Cook the frittata over medium heat. Lift the egg mixture here and there with a fork, just like when frying a regular omelette. Put a large plate over the frying pan and flip the frittata onto the plate.
  3. Add the extra butter or oil to the pan, and then carefully tip the plate so that the frittata can slide back into the pan; cook for a few minutes on the other side. Serve the frittata slightly cooled, topped with the rocket, mint and shaved parmesan.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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