Pea, Mint And Parmesan Frittata

1. 1

   Preheat oven to 325u00b0F.

2. 2

   Combine butter and oil in ovenproof frying pan over low heat. Add leek and cook, stirring occasionally, for 10 mins, or until soft.

3. 3

   Meanwhile, blanch peas in boiling water for 2 mins, or until tender. Drain then run immediately under cold water. Whisk together eggs, mint, parsley and grated Parmesan. Season then add cooked peas. Add to leek mixture and cook over medium heat, stirring gently, for 4 mins, or until just starting to set in the middle.

4. 4

   Transfer frying pan to oven for 8 mins, or until frittata is just set. Let cool for 10 mins then slide frittata out of pan. Top with reserved mint and Parmesan shavings. Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

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