Pea and Ricotta Frittata

Preparation

1. Step 1

   Heat oven to 300 degrees with a rack in the middle. Grease a 9-inch round cake pan (2 inches deep). Scrunch up a large sheet of parchment paper and flatten and press it into the bottom and up the sides of the pan to line it.

2. Step 2

   Bring a medium pot of water to a boil, drop the peas in and cook until they’re tender, about 5 minutes. Add 1 cup mint to the peas, boil for about a minute more, then drain. Place two-thirds of the pea mixture in a food processor and blitz until smooth, scraping the bowl as needed to form a purée.

3. Step 3

   In a large bowl, combine the eggs, heavy cream, Parmesan and salt, and whisk. Whisk in the pea purée. Pour the egg mixture into the lined cake pan.

4. Step 4

   Using a small spoon, dollop the ricotta around the egg mixture. Evenly sprinkle the reserved one-third of the pea mixture over the top, and follow with a generous grind of black pepper. Scatter the remaining ½ cup mint leaves across the surface and sprinkle with grated Parmesan. Drizzle with olive oil.

5. Step 5

   Bake until the center is no longer molten below the surface, about 1 hour 25 minutes. When you hold the edge of the pan and jiggle it, the middle should not move like liquid. The frittata will continue cooking as it cools, so err bravely on the side of underbaking; the end result should not feel tight or solid.

6. Step 6

   Remove from the oven and allow to cool for at least 15 minutes before holding opposite sides of the parchment lining and lifting to transfer the frittata to a serving plate. Slice and eat with more Parmesan grated on top.