I don’t know about you, but for me fresh peas are one of the better things in life – directly from the field would be the best…!
For yesterday’s Mother’s Day, I made this light and springly frittata, which I served with some crème fraîche, lemon zest and a bit of green. It was delicous warm and I am looking forward for the leftovers today…
Fresh pea frittata with cottage cheese
- 1 small bowl of fresh peas This receipe can easily also be done with frozen peas and therefore all year around
- salt and sugar
- 1 spring onion finely chopped
- olive oil just some in the bottom of the pan
- 3 eggs
- 160 g cottage cheese I used reduced fat cottage cheese
- 50 g flour
- 1 tea spoon butter soft, but not heated/liquid
- salt and pepper
- Peel the fresh peas and blanch them for 3-5 minutes (depending on their size) with a bit of salt and sugar. They should remain firm, but lose their bitterness. If you are using frozen peas, there is no need to blanch them, but just ensure that they are completely defrosted before pouring them into the mixture.
- Fry the finely chopped spring onion until it is glassy and has lost the typical onion sting.
- In the meantime beat the eggs until they are very fluffy before adding the soft butter, cottage cheese and flour. Add the peas as well as a bit of salt and pepper before pouring the mixture to the onion. Let the mixture fry on medium heat for at least 5 minutes without stirring it. The delicate part is to not let it burn at the bottom, but to ensure that the mixture stocks completely. After 5 minutes, reduce the heat and let it fry for another 3-5 minutes with a lid on so that your frittata remains moist.
- Flip your frittata, turn off the heat and let it sit for another 3-5 minutes with the lid on.
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