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  • Sarah Rainey

Herby pea frittata

I never quite know the difference between a frittata, an omelette and a tortilla. And a quiche, actually, especially one of those newfangled ones with no crust.

Anyway, this is my take on a three-ingredient frittata - a sort of beefed-up, fluffy omelette, perfect for speedy brunches, lunch boxes and even a healthy dinner option if you're not feeling crazy hungry midweek.

Rippled with a sweet pea puree and packed full of garlicky herbed goodness, it's incredibly moreish - and you can experiment by swapping out the peas for all sorts of other fillings, from veggies to chilli sauce or chutney.

Serves 3-4


75g boursin (or other soft herbed cheese)

8 eggs

100g frozen peas


Preheat the grill to high and heat a splash of olive oil in a small skillet or frying pan (approx 20cm diameter) over a medium heat.

Cook the peas as normal in a small saucepan. Once they’re soft, drain off the water, holding back a few tablespoons.

Put half the peas in a bowl with the preserved cooking water and puree them – either using a hand blender or mashing with a fork.

In another bowl, whisk the eggs with the cheese and add the whole peas.

Tip the mixture into the hot oiled pan and allow it to cook for 10-15 minutes, stirring occasionally with a wooden spoon.

When it’s starting to set, pour in the pea puree and swirl it across the top. Put the frittata under the grill for 5-10 minutes until golden on top. Eat hot, with plenty of black pepper.

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