This frittata features a purée of mint and peas, giving it a fresh summer flavor. Ricotta and heavy cream add a nice creamy texture. Easy to prepare ahead of time, it’s an ideal dish for brunch or light lunch — flavorful and satisfying.

Preparation time: 40 minutes (+baking)

What you need:

2 tablespoons olive oil (for greasing the baking pan)

1lb (500g) frozen peas

Large bunch mint leaves

10 eggs

1½ cups (360 ml) heavy cream

¾ cup (100 g) grated parmesan cheese

2 teaspoons salt, more to taste

1 teaspoon black pepper, more to taste

¾cup (200g) whole milk ricotta

How to do it:

Heat oven to 300 F (150 C). Grease a 9-inch (23cm) round spring form.

Bring a medium pot of water to a boil, drop the peas in and cook for just 1-2 minutes until they’re tender. Add three quarters of the mint to the peas, boil for another minute, then drain.

Place two-thirds of the pea mixture in a food processor and mix until smooth, scraping the bowl as needed. Add a bit of water if the mixture is too stiff.

In a large bowl, combine the eggs, heavy cream, ½ cup of the parmesan, ricotta, salt and pepper, and whisk. Add the pea purée. Then pour the mixture into the cake pan.

Evenly sprinkle the reserved one-third of the pea mixture over the top; sprinkle with additional black pepper. Scatter the remaining mint leaves on top and sprinkle with remaining parmesan.

Bake for about 1 hour and check consistency. When you hold the edge of the pan and jiggle it, the middle should not move like liquid. But is also shouldn’t be too solid. Best if it wiggles just a tiny bit.

Remove from the oven and allow it to cool for at least 15 minutes before opening the spring form and cutting.

Serve hot or at room temperature. You can sprinkle with additional grated parmesan and/or olive oil.

Enjoy!