The recipe for this frittata came from Donna Hay Magazine, issue 32 and was really great. Sometimes I love eggs, whereas other times I just can't deal with them. I wasn't sure what this one would be like and if I would really like it, but it was fabulous. A little more calories than I would normally like, as there was some cream and cheese, as well as the eggs, but the recipe served four, so its not too bad. And it had lots of veggies.
I served the frittata with yet another salad, this one from Jamie Oliver's The Naked Chef Takes Off. It was a watercress, arugula, pear, walnut and parmesan salad. You don't really need a recipe as the name says it all. The only addition is to add some olive oil, lemon juice, salt and pepper to dress.
Pea, Pancetta, Leek and Onion Frittata
3/4 oz unsalted butter
2 tsp olive oil
1 brown onion, sliced
1 leek, sliced
1 cup single pouring cream
1/3 cup grated parmesan cheese
sea salt and cracked black pepper
7oz ricotta cheese
1 cup frozen peas, defrosted
5 slices pancetta, roughly chopped
1. Heat an 8 1/2" pan over medium heat. Add the butter and oil and swirl in 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 heat to low, pour over the egg mixture and cook for 5 minutes or until the edges start to set. Top with ricotta, peas and pancetta and cook for 15 minutes or until the egg is almost set.
2. Place under a pre-heated broiler (grill) for 5 minutes or until the egg is set and the top is golden.