Oven-Baked Frittata with Petits Pois
Ingredients:
- Large eggs (5)
- Frozen petits pois (120 g)
- Whole milk (2 tbsp)
- Finely grated Parmesan (30 g)
- Fresh mint or chives, finely chopped (1 tbsp, optional)
- Fine salt (1/4 tsp, or to taste)
- Black pepper (a generous grinding)
- Baking parchment, to line the skillet
Method:
A frittata that never sees the frying pan
This is a small, tender frittata for two or three people, made with five eggs and a generous scattering of sweet frozen petits pois. It goes straight into the oven in a blue enamelled cast-iron skillet lined with baking parchment. There is no frying, no hot oil and no need to put the skillet on the hob at all. The parchment makes the finished frittata easy to lift out and keeps the lovely blue skillet almost perfectly clean.
Parmesan gives the eggs a little savoury depth without hiding the peas, while a spoonful of mint or chives is lovely if you have it. Serve the frittata warm, at room temperature, or tucked into bread the next day. A green salad and a few tomatoes alongside turn it into a very easy lunch.
Prepare the skillet and peas
Heat the oven to 190 C, or 170 C fan. Take a 20 cm blue Le Creuset or similar ovenproof cast-iron skillet and line it with a large sheet of baking parchment. Crumple the paper first, open it out and press it gently into the base and sides; this helps it follow the round shape. Leave enough paper above the rim to lift the frittata later, but trim away any very high corners so they cannot touch an oven element. Do not put the skillet on the hob.
Put the frozen petits pois in a bowl, cover them with boiling water and leave them for two minutes. Drain thoroughly, then pat them dry with a clean tea towel or kitchen paper. This takes away the icy chill and excess water without frying or browning them, so they stay bright green inside the eggs.
Mix and bake
Crack the five eggs into a bowl. Add the milk, Parmesan, herbs if using, salt and black pepper, then whisk just until the yolks and whites are smoothly combined. Do not beat in lots of air; a gentle mixture gives a softer frittata. Fold in the drained peas.
Set the parchment-lined skillet on a baking tray for easy handling and pour in the egg mixture. Nudge the peas around with a spoon so they are evenly scattered, then place the tray and skillet on the middle shelf of the oven. Bake for 20 to 25 minutes. Cast iron warms gradually, so begin checking at 20 minutes rather than trying to rush it with a hotter oven.
The frittata is ready when the edges are softly puffed, the centre has only the faintest wobble, and a small knife inserted near the middle comes out without wet egg. If the centre is still liquid, give it another two or three minutes. Avoid baking until it is hard or deeply browned: the eggs continue to settle in the hot skillet after it leaves the oven.
Rest and serve
Leave the frittata in the skillet for five minutes. Hold two opposite sides of the parchment and lift it carefully onto a board or plate, then cut it into wedges. Serve simply, while the peas are sweet and the centre is still tender. The leftovers keep well in the refrigerator for up to two days; let a slice come back towards room temperature rather than frying it to reheat.