Spring Frittata w/ Peas, Leeks & Ricotta
I have just returned from Seville, Spain, where I enjoyed 2 weeks of culinary delights in a Hacienda with Stirred Travel.
I'm headed to the Veneto in a few weeks with the same group to continue to sharpen my cooking skills.
Upon my return, I catered a party in my town at J. McLaughlin clothing store (which I do seasonally). It was a lovely evening of eating, drinking, shopping and fashion.
My menu was simple: I made a beet pesto (roasted beets, walnuts, lemon juice, olive oil, s&p), alongside my famous focaccia........
and this glorious springtime frittata. I used frozen peas, a leek and dollops of ricotta.
It was so good, everyone asked for the recipe, so here it is!
I will try and be better about posting.
Spring Frittata w/ Peas & Ricotta:
10 eggs
1/3 cup heavy cream
1/2 cup grated Parmigiano Reggiano
1 leek, cleaned and sliced
1 bag frozen peas, defrosted
1 heaping tablespoon of storebought pesto
a few dollops of fresh ricotta
fresh chive blossoms (if you have them!) for garnish
Grease and line a 9" springform pan with parchment paper, and wrap the outside w/ foil, so there is no leakage.
Saute the leeks in olive oil on low (I always throw in some butter too) just til translucent. Add in the defrosted peas for a minute and season w/ salt and pepper.
Let mixutre cool.
Mix the 10 eggs w/ cream and parmesan and pesto.
Pour into the prepared springform pan and pour over the peas and leeks.
Take a tablespoon and place dollops of ricotta round the top. I put chive blossoms over each dollop, but you can put any herb you like or nothing at all.
Bake 45-50 minutes in a 350F oven. Keep checking on it, the middle should be set.
Let cool a few minutes and run a knife around the edge and unmold the springform.
This was delicious warm and also leftover cold the next day!
:)
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