An easy cheese, peas and egg dish, enhanced with leeks and greens, makes a crowdpleasing summer meal.
Whenever I think of cheese and peas together, I think of “Cheesy peas!”, a fictional food advertised to “northern types” by Paul Whitehouse as part of a comedy sketch on , a television series broadcast in the UK in the 1990s. The advert went like this:
“Think cheese! Think peas! Think cheesy peas! They’re great for your teas. It’s easy-peasy with cheesy peas, please!”
I couldn’t agree more, and I couldn’t think of a better way to introduce today’s recipe for a simple, summery frittata, except to say: think about eggs and spinach too.
Spinach, pea and cheddar frittata
You’ll need either a 20cm oven-safe frying pan or a cake tin lined with baking paper.
Prep 15 min
Cook 1 hr
Cool 30 min
Serves 4-6
- 6 large eggs
- 150ml whole milk
- 150ml double cream
- 1 tbsp English mustard (ready-mixed, not powder – I use )
- 150g mature cheddar, grated
- ¾ tsp fine sea salt
- 4 tbsp 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
- 150g frozen petit pois, defrosted
Heat the oven to 180C (160C fan)/350F/gas 4, and line a 20cm cake tin, if using. In a bowl, mix the eggs, milk, cream, mustard, 100g of the cheese, and salt, until well combined.
Put the oil in a large frying pan on a medium heat and, when it’s hot, add the leeks and spring onions, and sauté for 10 minutes, until soft. When they’re reduced, add the garlic, cook for two minutes, then add the spinach and pop a lid on top of the pan for two to three minutes, until the leaves wilt. Remove the lid, cook gently for about 10 minutes, until all the water has evaporated, then take off the heat and stir through the defrosted peas.
If you’re using an ovenproof frying pan rather than a cake tin, oil it lightly, then spoon in the greens mix; otherwise, tip them into the lined cake tin. Pour the egg and dairy mixture over the vegetables, mix gently, then sprinkle over the remaining cheese and bake for 25-30 minutes, until just set.
Leave to cool for about half an hour (or until the frittata is at room temperature), then serve with a sharp salad.
