Individual Pea and Ricotta Frittatas

Being raised a good catholic boy (it’s the southern Italian in me) we were always very respectful in the weeks leading up to Easter of the tradition of not eating meat on Fridays for the Lenten season.  So this recipe is an awesome substitute and a good hearty meal . . . .  plus chilled they are awesome picnic food !

4 Cups Frozen Peas
1/2 cup Olive oil
1 Onion finely diced
12 Eggs
1 Cups grated Parmesan Cheese
500gm Ricotta (drained for 4-5 hours)
1 Cup Frsh Mixed Herbs (Loose Cup)

Heat 30ml oil in a 26cm-diameter (top measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, until soft and golden (5-6 minutes).

Add peas and cook, covered with a lid, over low heat until peas are tender (4-5 minutes).

Whisk  eggs in a bowl, add parmesan and ricotta to the mixture, season to taste and stir to combine.

Line 6 individual ramekins/baking tins with grease proof paper.  Divide the cooked mixture between them and the herbs.

Divide the ricotta into six portions and place into the ramekins,  tear some herb leaves on top.

Divide egg mixture between the six ramekins.

Place into an 180C and bake for 35-45 minutes or until they are golden and firm to touch.

Serve straight from the oven with toast for breakfast or a light salad for lunch..  They can be eaten hot, warm or chilled.  Awesome and easy!

PS – Once you have removed them from the oven, tie the paper with some twine to present it and give it that extra WOW factor for your guests !

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