- Nonstick Frying Pan/Skillet: Ideal for sautéing vegetables due to its non-stick surface, ensuring easy food release and cleanup.
- Chef's Knife: A versatile tool with an ergonomic handle perfect for precise chopping of peas and other ingredients.
- Cutting Board: Sturdy and easy-to-clean, suitable for slicing vegetables without damaging the knife's edge.
- Mixing Bowls (2): Useful for combining ingredients; multiple sizes can be beneficial depending on recipe needs.
- Measuring Cups/Spoons Set: Essential for accurately measuring dry and liquid ingredients, ensuring the frittata turns out as intended.
- Silicone Spatula: A flexible tool ideal for folding eggs in a frittata without sticking or scratching nonstick surfaces.
- Oven-Safe Dish (9" or 10"): Necessary for baking the frittata directly on the stovetop, then transferring it to an oven if needed.
- Digital Kitchen Scale: Provides precise measurements of ingredients, which is helpful in recipes requiring exact quantities.
- Colander: Useful for rinsing peas and other vegetables; ensures no grit goes into the frittata.
- Whisk (Handhayer or Electric): For whipping eggs to incorporate air, resulting in a fluffier texture for your frittata.
- Meat Tenderizer/Pestle & Mortar: Can be used for tenderizing firm ingredients like asparagus or artichokes if included in the recipe.
2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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