Pea, Mint And Parmesan Frittata - cooking recipe

Ingredients

1 tbsp butter
2 tsp olive oil
1 None small leek, trimmed, finely sliced
7 oz frozen baby peas
8 None eggs
2 tbsp fresh mint, coarsely chopped + extra leaves, to serve
1 tbsp fresh flat-leaf parsley, coarsely chopped
1.5 oz Parmesan cheese, finely grated + extra, shaved, to serve

Preparation

Preheat oven to 325\u00b0F.
Combine butter and oil in ovenproof frying pan over low heat. Add leek and cook, stirring occasionally, for 10 mins, or until soft.
Meanwhile, blanch peas in boiling water for 2 mins, or until tender. Drain then run immediately under cold water. Whisk together eggs, mint, parsley and grated Parmesan. Season then add cooked peas. Add to leek mixture and cook over medium heat, stirring gently, for 4 mins, or until just starting to set in the middle.
Transfer frying pan to oven for 8 mins, or until frittata is just set. Let cool for 10 mins then slide frittata out of pan. Top with reserved mint and Parmesan shavings. Serve warm or at room temperature.