Mint, pea and prosciutto frittata with rocket salad
SERVES 4
Preparation 10 minutes
Cooking 15 minutes
7 eggs
200g fresh peas
3 slices of prosciutto crudo, torn into pieces
2 tbsp grated Parmesan or Grana Padano cheese
generous handful of mint, chopped
3 tbsp olive oil
salt and pepper
Preheat the oven to 180șC/Gas Mark 4.
Heat a non-stick 28cm ovenproof frying pan and add a tablespoon of olive oil. Add the peas to the pan with a dash of water and sauté for 2-3 minutes. Remove from the heat and drain.
Beat the eggs in a bowl, add the cheese and mint, then the peas. Season well and stir.
Add a couple more tablespoons of olive oil to the pan and when hot, pour the egg mixture into the frying pan. Stir in the prosciutto, and then gently cook over a medium heat for around 5-7 minutes, until the underside is golden.
Pop the frying pan in the oven until the topside is cooked, this should take around 3-4 minutes. Remove from the oven. Put a plate over the top and turn the frittata over. Cut into slices and serve with salad.
