Pea and Ricotta Frittata
Published March 25, 2024
- Total Time
- 2 hours
- Prep Time
- 10 minutes
- Cook Time
- 1 hour 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- Olive oil, for greasing and drizzling
- 1½ pounds frozen peas
- 1½ packed cups mint leaves
- 10large eggs
- 1½ cups heavy cream
- ½cup grated Parmesan (4 ounces), plus extra for sprinkling
- 5teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt
- ¾cup whole milk ricotta
- Black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
582 calories; 42 grams fat; 22 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 28 grams protein; 778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 300 degrees with a rack in the middle. Grease a 9-inch round cake pan (2 inches deep). Scrunch up a large sheet of parchment paper and flatten and press it into the bottom and up the sides of the pan to line it.
- Step 2
Bring a medium pot of water to a boil, drop the peas in and cook until they’re tender, about 5 minutes. Add 1 cup mint to the peas, boil for about a minute more, then drain. Place two-thirds of the pea mixture in a food processor and blitz until smooth, scraping the bowl as needed to form a purée.
- Step 3
In a large bowl, combine the eggs, heavy cream, Parmesan and salt, and whisk. Whisk in the pea purée. Pour the egg mixture into the lined cake pan.
- Step 4
Using a small spoon, dollop the ricotta around the egg mixture. Evenly sprinkle the reserved one-third of the pea mixture over the top, and follow with a generous grind of black pepper. Scatter the remaining ½ cup mint leaves across the surface and sprinkle with grated Parmesan. Drizzle with olive oil.
- Step 5
Bake until the center is no longer molten below the surface, about 1 hour 25 minutes. When you hold the edge of the pan and jiggle it, the middle should not move like liquid. The frittata will continue cooking as it cools, so err bravely on the side of underbaking; the end result should not feel tight or solid.
- Step 6
Remove from the oven and allow to cool for at least 15 minutes before holding opposite sides of the parchment lining and lifting to transfer the frittata to a serving plate. Slice and eat with more Parmesan grated on top.
Private Notes
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Cooking Notes
audrey
Haven’t made the recipe but I recommend saying the name out loud for fun.
Mark
Never made this recipe, so no promises here, but would consider sage in place of the mint. Peas and sage are a wonderful mixture.
giulia
Basil could also be a good substitute. I’d also consider putting some lemon zest to add some freshness to the plate
Annie
Trust this - although I did reduce salt by half and also I used only 8 eggs. We love it. Mint is subtle and just springtime. The dish is so pretty - sent pics to my friend.
Susan
For non-minters, perhaps tarragon?
Susan
Or dill?
Jeffrey Nix
This recipe worked well and came out the the right texture, but called for way too much salt to my taste. "5 teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt" This instruction should be cut in half or more.
Meems
Springform pan?
Margie
I don't like mint. Would a substitute of flat leaf parsley or basil be ok?
Ye Olde Bubster
Try A2 dairy products, especially A2 A2-- that one is also pasture-raised. A2 milk products are better tolerated by those who have A1 milk allergy or intolerance. Ancient breed dairy cows (and elands-- yes, eland antelopes) produce A2 milk. From a2milk.com: In tests, the A1 beta-casein protein was more significantly linked to abdominal pain and inflammation vs... A2 beta-casein. A1 protein was more likely to cause symptoms commonly... associated with lactose intolerance. Could work for you...
Jess
Subbed half and half for the heavy cream and it came out a bit watery. If I used half and half again, I’d either give it another 10-15 minutes in the oven or cut it down to 1 cup.
Nancy N
I made mine in a springform pan because it was the only pie dish that was deep enough. I crumpled the parchment paper as the directions instructed. Mine came out looking exactly like the picture.
Katie K
What a lovely dish. I used my regular salt - which was not Kosher and pretty much destroyed it. Too salty. So, pay attention to the type of salt your using. Otherwise it was a spectacular recipe.
Alice Cahn
Lemon instead? Have not tried this but it sounds good https://www.greatbritishchefs.com/how-to-cook/how-to-make-a-pea-puree
Anita
The 5 r shouldn’t be used, but half that. Why is the 5 even there?! Way salty at 5…!
roryjunk
Way too mint forward for me. Couldn’t eat it. I did try frying a slice in butter and adding more ricotta and that was better :)
Corinne
Made this as written and it was a huge hit with my book club. I used the amount of salt called for in the recipe and it was perfect. I've since made it a couple more times and substituted broccoli and omitted the mint. The recipe is adaptable to different vegetables/herbs.
Susan F
In a word, SPECTACULAR!! A friend gave me a dozen fresh eggs from her chickens. I found this a recipe that uses a lot of them. Baked it in 9" springform pan w. a little less salt, as recommended. Didn't have mint in the house, so I used basil. Exquisite flavor. My guests drooled when it came to the table. It was a bit wet in the middle, so I'll add a few minutes' baking time. Will make this soon with mint. Either way, you've got yourself a show-stopper. Thank you, Claire de Boer!
Mary F
I made this exactly as written, (even the 5 tsp of Kosher salt), and it was outstanding. It feeds many more than six people, though I suppose if you wanted a hearty main dish helping, it would serve six or eight. It keeps well and is delicious even after two days.
Sharon B
Here's a way to make sure you've got the salt level where you want. Start with the lower end of your salt guesstimate in the mix. Spray a little dish with cooking spray, or coat with a bit of olive oil. Scoop a tablespoon or so of your mixture into the little bowl and pop it in the microwave, maybe half power, until it sets. Then taste it and adjust accordingly.
Monica
Came out great - a tad too salty though. I use Diamond Crystal and wish I had done 3.5 teaspoons instead of 5. I did decrease the ricotta to 1/2 a cup, and the heavy cream down to 1 cup.
Laura
This makes way too much to fit into a 9 x 2-inch cake pan. I put some into a tiny pie pan and it still leaked over the edge. Luckily I had the foresight to put it on a baking sheet so I didn’t end up with a mess in the oven. It’s still cooking, so I don’t know how it tastes yet, but it smells amazing.
Bill
Delicious and fresh summer flavors. I made this as written (10 eggs, 5 tsp salt, cream, all the packed mint and a 9" pan with a 2" depth). To my palate, this is robustly seasoned but doesn't fall into the camp of too salty. If my eggs had been any larger my cake pan would not have held this, so if I were to change anything next time I would use a deeper pan (maybe springform). I followed the baking time given and got a nice wobbly result.
kels
This was so delicious! Made a show stopper of a centrepiece for my Mother’s Day brunch table. It was fine to perfection at exactly 1h30. I recommend NOT reducing the salt if you are using Kosher. I did, expecting it to be too much and it came out a little under seasoned. Next time I’d use the full amount but split it between the pea/mint purée and the full mixture.
K S
Like everyone else said, way too much salt. I thought it was too much, added it anyway. It’s too much. 3-4 is plenty, I’d imagine. Good dish, I think—but not sure because I mostly tasted salt!
CG
This was delicious, but I did some major alterations due to convenience/preference. - Subbed frozen broccoli for peas - used dill and basil instead of mint - added lemon zest - decreased salt by 1.5 tsps (plenty salty) - the cook time was majorly off for me (possibly due to the alterations). At 1 hr 25 min, it was entirely liquid still, so I increased the temp to 350, then 400 and all told it took closer to 1 hr 50 min. It was perfectly done, not overdone- still wobbly in the middle. Success!
Paul Gorski
Very good, perfect Mother's Day brunch addition.
Sorry for the limerick
This pea and ricotta frittata: Make it for brunch? Well, you gotta! Just don't overbake And for goodness' sake, Make it for mom or your daughta.
anna
This is a great recipe and easy. I'm not too fond of peas so I used edamame. I have made this twice and here are my notes: - 5 tsp of kosher salt is too much - most likely it's a typo (The kosher-to-fine salt ratio is not 2:1). 3.5 tsp of Kosher salt was good for me. - The second time I used a combo of dill and mint (1:1), I liked this one better.
AW
Can this be made a day ahead, adding the ricotta right before baking?
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