Broad Bean, Pea and Ricotta Frittata
Spring vegetable frittata combining tender potatoes, broad beans, and peas with fresh dill and lemon zest, topped with creamy ricotta and finished under the grill. Light, protein-rich egg dish ready in under 30 minutes, perfect for brunch or a simple supper.
Ingredients
- 7 oz new potatoes, thinly sliced
- 1 tbsp olive oil
- 3 ½ oz broad beans, defrosted if frozenfrozen peasequal weight
- 3 ½ oz peas, defrosted if frozen
- 2 cloves garlic, sliced
- 3 green onions, sliced
- ⅓ oz dill, finely choppedparsleyequal weightFull guide →
- ½ lemon, zested
- 4 eggs
- 2 tbsp milkwater1:1dairy-freeFull guide →
- 1 oz ricottacream cheese1:1Full guide →
- green salad(optional)
Instructions
- 1
Tip sliced potatoes into a saucepan, cover with boiling water, bring to a boil and cook until tender. Drain and set aside to steam-dry.
- 2
Heat oil in an ovenproof non-stick frying pan over medium-high heat. Fry broad beans and peas until lightly golden, then add potatoes, garlic and green onions. Stir gently and fry until combined.
- 3
Heat grill to high. In a jug combine dill, lemon zest, eggs and milk with seasoning. Pour over potatoes and stir to coat everything.
- 4
Dot ricotta over the frittata and turn heat to low. Cook until almost cooked through, then transfer to grill.
- 5
Grill until golden and a sharp knife inserted into the centre comes out clean. Serve in wedges with green salad.
Tips
Ensure potatoes are tender but not mushy before frying to maintain texture in the finished frittata.
Use an ovenproof frying pan to move safely from stovetop to grill without transferring.
Test for doneness with a knife inserted at the centre; ricotta may obscure the surface but eggs underneath must be set.
Good to Know
Refrigerate covered up to 3 days. Reheat gently in a low oven.
Prepare vegetables the evening before. Cook frittata up to 2 hours ahead and serve at room temperature.
Serve warm or at room temperature in wedges with a crisp green salad.
Common Mistakes
Do not overcook potatoes before frying to avoid a mushy texture in the finished dish.
Do not skip the steam-drying step after draining potatoes to avoid excess moisture in the frittata.