Meera Sodha presents a simple, summery frittata recipe that pairs cheese and peas with eggs and spinach. The dish, inspired by a nostalgic comedy sketch, is designed to serve 4-6 people and takes about 1 hour 15 minutes to prepare and cook, plus a 30-minute cooling period.
Ingredients and Preparation
To make the frittata, you will need 6 large eggs, 150ml whole milk, 150ml double cream, 1 tablespoon English mustard (ready-mixed, such as Colman's), 150g mature cheddar (grated), ¾ teaspoon fine sea salt, 4 tablespoons extra-virgin olive oil (plus extra for greasing), 2 leeks (about 350g, finely sliced and washed), 130g spring onions (finely sliced and washed), 2 garlic cloves (peeled and crushed), 220g baby spinach, and 150g frozen petit pois (defrosted). A 20cm oven-safe frying pan or a lined cake tin is required.
Cooking Method
Preheat the oven to 180C (160C fan)/350F/gas 4. If using a cake tin, line it with baking paper. In a bowl, mix the eggs, milk, cream, mustard, 100g of cheese, and salt until well combined. Heat the olive oil in a large frying pan over medium heat and sauté the leeks and spring onions for 10 minutes until soft. Add the garlic and cook for 2 minutes, then add the spinach, cover with a lid, and cook for 2-3 minutes until wilted. Remove the lid and cook gently for about 10 minutes until all water evaporates. Stir in the defrosted peas.
Baking and Serving
If using an ovenproof frying pan, lightly oil it and spoon in the greens mixture. Alternatively, transfer the mixture to the lined cake tin. Pour the egg and dairy mixture over the vegetables, mix gently, and sprinkle the remaining cheese on top. Bake for 25-30 minutes until just set. Allow to cool for about 30 minutes to room temperature before serving with a sharp salad.
