Mother’s Day Frittata 

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. 


Happy Mother’s Day to all you wonderful Moms out there!

Cheryl and Becky 

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About chebandbecky

I was born in Birmingham, England and emigrated to Canada in 1988. Becky is my daughter who was injured in a car accident. We are working towards her independence.
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4 Responses to Mother’s Day Frittata 

  1. restlessjo says:

    Eggs make the nicest meals, with a little bit of variation, don’t they? 🙂

  2. I have to say that looks yummy. Simple and delicious.

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