Minty peas and roasted pepper frittata
This minty peas and roasted pepper frittata is super easy to make – perfect for weekend brunches (with salad on the side), or as party nibbles with a glass of fizzy. You can use jarred roasted pepper or leftover grilled/barbecued/roasted bell pepper. The peas can be frozen or fresh, the frozen ones need a couple of minutes longer to steam or blanch. This dish gluten-free, dairy-free, nut-free, meat-free and low-carb.
Ingredients
Method
- Steam the peas over boiling water for 3- 5 minutes (or blanch them in boiling water), then rinse under cold water and set aside.
- Cut the pepper into thin slices and finely chop the garlic.
- Put the eggs, garlic, mint and 1 cup of peas into a blender and whiz until you get a textured mixture.
- Lightly grease a non-stick frying pan with oil, then pour in the mixture. Scatter the remaining peas on top, allowing them to sink into the egg mixture.
- Turn on the heat and cook the frittata over low heat. When it’s half cooked, arrange the pepper slices on top.
- Turn on the grill in the oven.
- When the surface of the frittata is jelly-like, add some cheese, if liked, and season with plenty of ground pepper.
- Put the pan in the oven and brown the top of the frittata – this should take 1-2 minutes.
- Take the frittata out of the oven and slide it to a large plate. Cut it into squares or wedges.
- Serve warm or at room temperature.