A thick, softly set frittata of griddled courgette ribbons, peas and mint, with pockets of ricotta running through it.
Prep
15 mins
Cook
25 mins
Servings
4
Per serving
£1.35
Difficulty
easy
The courgettes are cooked hard first so they give up their water before meeting the eggs, which is the difference between a frittata that slices cleanly and one that weeps. Good warm, better at room temperature.
Heat the oven grill to high. Warm 2 tablespoons of the olive oil in a 24cm ovenproof non-stick frying pan over a high heat and fry the courgette rounds in a single layer for 6 to 8 minutes, turning, until they are golden in patches and no longer releasing water.
Watery courgette is the usual reason a frittata collapses. Keep the heat high and let them squeak and colour rather than stewing them.
Add the spring onions and cook for another two minutes, then tip everything onto a plate and wipe the pan clean.
Drop the frozen peas into a bowl of just-boiled water for two minutes, then drain them well.
Crack the eggs into a large bowl and beat them just until the yolks and whites are combined, no more. Stir in the grated hard cheese, the lemon zest, the mint, the salt and the pepper, then fold through the courgettes and drained peas.
Over-beating whips air in that collapses in the oven and gives a spongy, dry set. Stop as soon as the colour is even.
Set the pan back over a medium-low heat with the last tablespoon of oil and the butter. When the butter foams, pour in the egg mixture and spread it level.
Cook undisturbed for 8 to 10 minutes, until the edges are set and puffed but the centre still wobbles when you shake the pan. Dot teaspoons of the ricotta over the surface, pushing them just below the top.
Slide the pan under the hot grill for 3 to 4 minutes, until the top is set and lightly browned in places and the ricotta has taken a little colour.
Let it rest in the pan for five minutes, then loosen the edge with a palette knife and slide it onto a board. Cut into wedges and serve warm or at room temperature.