Dinner is easy peasy when you have sweet spring veggies. Nudge them around a hot skillet, pour in eggs, and top with dairy-free ricotta, then slide it in the oven until puffed and golden.
What You Get
English peas or sugar snap peas
Spring onion or shallot
Vegan ricotta cheese
What You’ll Need
Salt and freshly ground pepper
Olive oil or butter
Makes 4 servings
20 minutes active
35 minutes total
Preheat the oven to 375°F. Shell the English peas. (Or trim the sugar snap peas, removing the strings, if necessary, and cut about 1 cup of the sugar snaps into halves or thirds, reserving the rest for another use.) Slice the spring onion and green garlic. Pick the mint, toss the stems, and chop the leaves.
Crack 8 eggs into a large bowl and whisk to combine. Whisk in 1 teaspoon salt and grind with pepper.
In a large cast-iron skillet or ovenproof frying pan over medium heat, warm 3 tablespoons olive oil. Add the spring onion and green garlic and sauté until soft, about 2 to 3 minutes. Add half of the baby spinach and the mint leaves and stir just until wilted, 1 minute. Stir in the peas to coat. Transfer the vegetables to the large bowl with the egg mixture and stir to combine.
Return the pan to medium-high heat, and add 1 tablespoon butter or olive oil. Pour in the egg-and-vegetable mixture and cook to let the bottom set, 1 minute. Dollop with about 1 cup of the vegan ricotta, sprinkle with salt, and grind with pepper. Transfer the pan to the oven and bake until puffed, golden, and just set at the center, 15 to 20 minutes, depending on the size of the pan. Let the frittata rest for a few minutes.
Cut the frittata into wedges and transfer to plates. Grind with pepper and serve warm.
Contains: eggs, tree nuts.
Allergen note: This meal kit was made with ingredients that do not contain dairy, but it was made in a facility that also processes dairy.