Ingredients

The following ingredients have 4 Servings
  • 200 g frozen peas
  • bunch spring onions (about 8)
  • 15 g butter
  • 6 large eggs
  • 3 tbsp ricotta, crème fraîche or milk
  • 50 g Parmesan cheese (finely grated)
  • 4 tbsp chopped parsley ((optional))
  • salt and freshly ground black pepper

Instruction

  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.Place 200g (7oz) frozen peas in a small pan and cover with boiling water. Return to the boil, then drain and set aside.
  • Trim a bunch of spring onions and slice including some of the green part tops of the onions. Melt 15g (½ oz) butter in a frying pan with an oven proof handle and gently sauté the spring onions until just tender. Set aside.
  • Separate 6 eggs. Add 3 tbsp ricotta cheese, crème fraîche or milk and 50g grated Parmesan cheese to the egg yolks. Season with salt and pepper.
  • Then carefully fold in the remaining egg yolk mixture. Whisk the egg whites until standing on soft peaks, then using a metal spoon or spatula, fold in a little of the egg yolk mixture.
  • Fold in the drained peas, followed by 4 tbsp chopped fresh parsley, then pour into the frying pan. Place in the centre of the oven and bake for 15 – 20 minutes until pale golden and set.
  • Serve hot, warm or cold cut into wedges. Enjoy