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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups green peas
  • 5 eggs
  • 1 clove of garlic
  • 1 handful mint leaves
  • 1 roasted or grilled pepper
  • Salt and pepper
  • Grated parmesan optional

Method
 

  1. Steam the peas over boiling water for 3- 5 minutes (or blanch them in boiling water), then rinse under cold water and set aside.
  2. Cut the pepper into thin slices and finely chop the garlic.
  3. Put the eggs, garlic, mint and 1 cup of peas into a blender and whiz until you get a textured mixture.
  4. 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.
  5. Turn on the heat and cook the frittata over low heat. When it’s half cooked, arrange the pepper slices on top.
  6. Turn on the grill in the oven.
  7. When the surface of the frittata is jelly-like, add some cheese, if liked, and season with plenty of ground pepper.
  8. Put the pan in the oven and brown the top of the frittata - this should take 1-2 minutes.
  9. Take the frittata out of the oven and slide it to a large plate. Cut it into squares or wedges.
  10. Serve warm or at room temperature.