6 Servings 30 min Cook
2 Tbsp Olive Oil
1/2 Cup, whole Peas
1 Leek Leeks
6 Extra large Egg
1 Dash Salt
2 Oz Ricotta Cheese
0 Cup Pepperrmint
1 Dash Pepper
Blanch peas in boiling water for approximately 3-4 minutes then place immediately in an ice bath.
Slice leeks into thin strips.
Tear mint leaves into small pieces to release flavor.
Preheat oven to 425F.
Heat the oil in a large ovenproof saut pan over medium heat.
Add the leek and saut until soft, then add the peas and cook for 2 to 3 minutes more.
Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom.
When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
Bake until puffed, golden, and set, 8 to 10 minutes.
Remove and allow to cool slightly.
Garnish with the remaining mint to taste and serve.