Doesn't that slice of frittata look like it fell from the sky and onto my plate? Splat!No, the weatherman wasn't calling for frittata showers, this particular frittata didn't hold together particularly well. I take all the blame myself, and not just because Donna Hay is a food genius. I know it was oozy because I added more ricotta cheese than called for. I had so much fun doling out dollop after dollop... I couldn't control myself!
Dave and I shared this for dinner, and while I can't see us having it for breakfast, I think it would be perfect for brunch. Just make sure you take it easy on the ricotta. :)
Pea, Pancetta, Leek and Onion Frittata
c/o Donna Hay Magazine, Issue 32
20g (3/4 oz) unsalted butter
2 teaspoons olive oil
1 brown onion, sliced
1 leek, sliced
6 eggs
1 cup (8 fl oz) (single or pouring) cream
1/3 cup finely grated Parmesan cheese
Sea salt and cracked black pepper
200g (7 oz) fresh ricotta cheese
1 cup frozen peas, defrosted
5 slices pancetta, roughly chopped
Heat a 22 cm (8.5 inch) frying pan over medium heat. Add the butter and oil and swirl around the pan to coat. Add the onion and leek and cook, stirring, for 5 minutes or until soft. Place the eggs, cream, Parmesan, salt and pepper in a bowl and whisk to combine. Reduce the heat to low pour over the egg mixture and cook for 5 minutes or until the edges just start to set. Top with ricotta, peas and pancetta and cook for 15 minutes or until the egg is almost set. Place under a preheated hot grill for 5 minutes or until the egg is set and the top is golden.
Serves 4.
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