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Rezept von James Ramsden: Pea, spring onion and Gruyère frittata

Love Your Lunchbox
101 do-ahead recipes to liven up lunchtime

James Ramsden, Fotos Martin Poole
Pavilion (2014)

Bei diesem Rezept war ich schlauer. Das gab es als Abendessen und die Reste habe ich dann am nächsten Tag in die Lunchbox gepackt. Schmeckte kalt auch noch sehr gut. Ich habe mir allerdings nicht den vorgeschlagenen Salat dazu gemacht, sondern eine Tomate dazu aufgeschnitten. Christiane

ORIGINALREZEPT von James Ramsden: Pea, spring onion and Gruyère frittata
Serves 2
Prep time: 10 minutes
Cooking time: 12 minutes
Freezable? No

The trick here is having a smallish frying pan (ideally a 16c omelette pan). If the frying pan’s too wide, as Joni Mitchell discovered, then there’s a risk of overcooking. It also means you don’t get the benefit of a lovely fat frittata that’s set top and bottom with a slightly wet middle.

1 tbsp olive oil
4 spring onions (scallions), roughly chopped
1 tsp finely chopped green chilli
salt and pepper
100g frozen peas
6 eggs, beaten vigorously
50g Gruyère cheese, grated
2 tbsp finely chopped parsley


At home
1. Preheat the grill to high. Heat the oil in a small frying pan over a medium heat and add the onions and chilli. Season with salt and pepper, and fry for a couple of minutes until softened, stirring occasionally. Add the peas and shuggle the pan to separate them, then add the eggs, cheese and parsley. Add a little more salt and pepper, and cook over the lowest heat possible for 10 minutes, until set on the bottom but still runny on top.

2. Cook under the grill for 2 minutes, until set and a little browned. Leave to cool, then store in the fridge for up to 2 days.

In each lunchbox
Fat slices of frittata.

To finish
Serve cold, with a green salad if you like.

Veröffentlicht im November 2014

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