We’ve made frittatas before, but never with leeks or peas and this has both. We were looking for some leek recipes and found this in “A Cook’s Guide” by Donna Hay; Pea, Pancetta, Leek and Onion Frittata.
Slice the onion and leek and fry in butter and oil in a non-stick pan over medium heat for 5 minutes.
Whisk six eggs, 1 cup/250 ml cream and 1/4 cup/25g grated Parmesan in a bowl. We used skimmed milk and cheddar cheese. Pour the eggs over the leek and onions and cook for 5 minutes on low heat. Top with 1 cup/120g frozen peas, 200g ricotta and 5 slices of pancetta or ham, roughly chopped. We used Camembert instead of ricotta. Cook for 15 minutes until the eggs are almost set. Place under a hot grill or broiler for 5 minutes until golden brown.
Serve with a crisp salad.
Cheryl and Becky