Ingredients

Adjust Servings:

	5 Egg
	350 g shelled Peas - fresh if in season and you have the time to pod them, but otherwise frozen are fine: no need to cook them, just let them thaw for a little
	a small handful of fresh Mint leaves, roughly chopped
	a small bunch of Chives , roughly chopped
	1 Garlic clove, crushed
	50 g Parmesan Cheese , finely grated
	50 g fresh Breadcrumbs , any bread you like
	200 g Ricotta , drained if very wet
	Olive Oil , for frying
	rolls, thick Yoghurt or labneh and salad leaves, to serve

Pea and mint frittata and smoked salmon and avocado recipe

Name: Pea and mint frittata and smoked salmon and avocado recipe
Yield: 1 Servings
Ingredients: Egg: 5; Peas: 350 g shelled; Mint: a small handful of fresh; Chives: a small bunch of; Garlic: 1; Parmesan Cheese: 50 g; Breadcrumbs: 50 g fresh; Ricotta: 200 g; Olive Oil; Yoghurt: rolls, thick

Serves 1
Medium

Ingredients

5 Egg
350 g shelled Peas
a small handful of fresh Mint
a small bunch of Chives
1 Garlic
50 g Parmesan Cheese
50 g fresh Breadcrumbs
200 g Ricotta
Olive Oil
rolls, thick Yoghurt

Directions

Steps

1 Done	In a large mixing bowl, lightly whisk the eggs together with the peas, mint, chives, garlic, Parmesan and breadcrumbs. Fold in the ricotta.
2 Done	Preheat the grill. Heat a dash of olive oil in a large frying pan over a low to medium heat. Very gently pour in the egg mixture and leave to cook for 5 minutes, until you can lift the base with a palette knife and see that it’s an even, light golden colour.
3 Done	Pop the frittata under the grill for 3–5 minutes more, depending on how thick the frittata is – you want it to be completely cooked all the way through so that you can slice it easily for sandwiches.
4 Done	Smoked Salmon and Avocado Use the best, wild smoked salmon you can find. Slice a ripe avocado thinly and dress it with a little lemon juice to stop it from discolouring. Butter your rolls lightly, fill with a little salmon, a little avocado, and finish with a sprinkling of chopped chives.