The sudden wave of warm weather has been utterly delightful and I happily appreciate every sun filled moment. The temperature is due to fade over the coming days so I thought it would be a nice end-of-summer celebration to prepare a light, flavoursome lunch to enjoy with a glass of chilled white wine. Served with salad leaves, a teaspoon both of mayonnaise and hot pepper jelly a simple to prepare frittata was in demand.

Frittata or Tortilla? Both are large flat omelets which appear rather like a fat pancake and their differences are subtle. The forma is an Italian delicacy which contains vegetables and cheese, often ricotta or Parmesan whilst the Spanish Tortilla, to name it accurately, is a little heavier and often contains a mélange of tomato, onions and potato.

So light, summery frittata it is and an idea whose source is hazy but a flavour combination inspired whilst leafing through my pile of magazine recipe snipping’s…

Spinach, Pea and Mint Frittata
Serves 4

  • Large knob unsalted butter
  • Handful of baby spinach leaves, rinsed and dried
  • A couple of sprigs of mint, leaves only, finely chopped
  • A cup of frozen peas, defrosted
  • 6 eggs, beaten and seasoned with a little sea salt and pepper
  • ½ tub of ricotta cheese (about 150g)

1. Over a medium heat melt the butter in a 25 or 26cm non-stick frying pan. Scatter in the spinach leaves, peas and mint followed by the eggs. Crumble in the ricotta, gently submerging it into the egg mixture.

2. Gently cook for about 5 minutes or so, without stirring, after which time the base will be a golden brown and the egg mixture will have begun to set. Slide out of the pan and onto a plate, returning back to the pan, top down, to cook for a further 2 or 3 minutes until golden.

Slide onto a warmed serving plate and serve with salad.