Try this pickled pea frittata recipe adapted from The Modern Preserver’s Kitchen by Kylee Newton (Quadrille, £22).
- Total time
plus pickling time
- unsalted butter 1 ½ tbsp
- light olive oil, rapeseed or vegetable oil 2 tbsp
- onions 2 large, diced
- pea and mint pickle (see below) 200g
- mixed fresh herbs (mint, flat-leaf parsley, basil, coriander, chives 120g, roughly chopped
- eggs 12, whisked
- fresh peas 500g, (podded weight)
- cider vinegar 350ml
- filtered water 80ml
- white sugar 30g
- sea salt 1 ½ tsp
- bird’s-eye chillies 1-2, roughly chopped
- black peppercorns 1 tsp
- fresh mint leaves 6-8
To make the pea pickle, combine the vinegar, water, sugar, salt, chilli and spices in a large, non-reactive pan, keeping the mint to one side until the jarring stage. Place over a medium heat, stirring until the sugar and salt dissolve and the spices infuse. Bring to the boil and simmer for 5 minutes, then allow the brine to cool slightly.
Pack your peas and mint leaves into appropriately sized, clean sterilized jar or jars. Try to fit in as much as possible without squashing or forcing too tightly, leaving a gap of about
1cm from the top rim. Pour the brine over the fruit or veg. Gently tap out any trapped
bubbles, or use a chopstick to manoeuvre the bubbles out, making sure you get out as many as you can (this trapped air can encourage fermentation). Top up with brine again so the peas are entirely covered, up to 2–3mm from the very top, and seal with a sterilized dry lid.
To make the frittata heat the oven to 200C/180C fan/gas 6, placing a rack in the grill position.
Warm the butter and oil in a large non-stick, oven-safe frying pan (about 26–28cm) over a medium heat. Add the onions, season generously with salt and pepper, and cook the onions for 10–15 minutes, stirring until they are caramelized, glossy, sticky and sweet.
Reduce the heat slightly, add the pickled peas and cook for about 30 seconds, then stir through the herbs and arrange the ingredients equally around the pan. Pour in the whisked eggs and use a wooden spoon to move the ingredients around to distribute everything evenly. Cook for 5–6 minutes until the egg starts to set on the bottom of the frittata. Run a spatula around the edge of the frittata for ease of flipping it out later.
Switch the oven to grilling and slide the frittata pan onto the rack. Cook with the oven door closed for a further 4–5 minutes, or until the top of the frittata is golden brown and it has cooked through. Remove the pan from the oven and allow to cool slightly, then carefully flip the frittata onto a large board or plate. Sandwich another plate on top of the frittata and flip again, so that you have the pretty golden side facing up.
Slice into 8–10 wedges and serve with a chutney of your choice, if you like.
Substitute the pickled peas for pickled carrots, pickled peppers, pickled fennel or pickled corn kernels.
Add crumbled feta, goats’ cheese or ricotta, or slice some cherry tomatoes in half and gently push into the top of the frittata while it is cooking on the stove top.
Recipe adapted from The Modern Preserver’s Kitchen by Kylee Newton (Quadrille, £22). Photography ©Laura Edwards