Herby Pea and Burrata Frittata

Ingredients

• 3 tbsp of olive oil

• 3 salad onions, bulbs and greens finely chopped

• 150 g of peas, fresh or frozen (defrosted)

• 1 handful of of fresh herbs (such as basil, parsley, dill, thyme), roughly chopped

• 8 eggs

• 2 tbsp of parmesan, grated (or vegetarian Italian hard cheese if required)

• 125 g of burrata, sliced as best as you can (don’t worry if it’s messy)

• 20 g of unsalted butter

4 servings

Calories~438 kcal

Protein~23 g

Carbs~9 g

Fat~35 g

Fiber~2 g

Sugar~3 g

Total recipe

Calories~1,750 kcal

Protein~90 g

Carbs~35 g

Fat~140 g

Fiber~9 g

Sugar~12 g

Method

• Step 1

  Preheat the grill to high. Warm 2tbsp of the olive oil and a knob of the butter in a non-stick ovenproof frying pan over a low-medium heat. Add the salad onions and fry until soft and wilted, then add the peas and cook for a few mins more. Add the herbs, stir and remove from the heat.

• Step 2

  In a bowl, whisk the eggs with the parmesan; season. Stir in the pea mix.

• Step 3

  Wipe the frying pan with kitchen towel; heat the remaining butter and oil in it. Pour in the egg mix using a spatula to spread it out. Cook on a low heat for 8-10 mins until just set but slightly raw on top.

• Step 4

  Top with the sliced burrata and finish under the grill until golden. Leave to cool before transporting if you’re taking it on a picnic