Pea and Ricotta Frittata Recipe (2024)

Haven’t made the recipe but I recommend saying the name out loud for fun.

Never made this recipe, so no promises here, but would consider sage in place of the mint. Peas and sage are a wonderful mixture.

Basil could also be a good substitute. I’d also consider putting some lemon zest to add some freshness to the plate

Trust this - although I did reduce salt by half and also I used only 8 eggs. We love it. Mint is subtle and just springtime. The dish is so pretty - sent pics to my friend.

For non-minters, perhaps tarragon?

Or dill?

This recipe worked well and came out the the right texture, but called for way too much salt to my taste. "5 teaspoons kosher salt (such as Diamond Crystal) or 2½ teaspoons fine salt" This instruction should be cut in half or more.

Springform pan?

I don't like mint. Would a substitute of flat leaf parsley or basil be ok?

Try A2 dairy products, especially A2 A2-- that one is also pasture-raised. A2 milk products are better tolerated by those who have A1 milk allergy or intolerance. Ancient breed dairy cows (and elands-- yes, eland antelopes) produce A2 milk. From a2milk.com: In tests, the A1 beta-casein protein was more significantly linked to abdominal pain and inflammation vs... A2 beta-casein. A1 protein was more likely to cause symptoms commonly... associated with lactose intolerance. Could work for you...

Subbed half and half for the heavy cream and it came out a bit watery. If I used half and half again, I’d either give it another 10-15 minutes in the oven or cut it down to 1 cup.

I made mine in a springform pan because it was the only pie dish that was deep enough. I crumpled the parchment paper as the directions instructed. Mine came out looking exactly like the picture.

What a lovely dish. I used my regular salt - which was not Kosher and pretty much destroyed it. Too salty. So, pay attention to the type of salt your using. Otherwise it was a spectacular recipe.

Lemon instead? Have not tried this but it sounds good https://www.greatbritishchefs.com/how-to-cook/how-to-make-a-pea-puree

The 5 r shouldn’t be used, but half that. Why is the 5 even there?! Way salty at 5…!

This was so delicious! Made a show stopper of a centrepiece for my Mother’s Day brunch table. It was fine to perfection at exactly 1h30. I recommend NOT reducing the salt if you are using Kosher. I did, expecting it to be too much and it came out a little under seasoned. Next time I’d use the full amount but split it between the pea/mint purée and the full mixture.

Like everyone else said, way too much salt. I thought it was too much, added it anyway. It’s too much. 3-4 is plenty, I’d imagine. Good dish, I think—but not sure because I mostly tasted salt!

This was delicious, but I did some major alterations due to convenience/preference. - Subbed frozen broccoli for peas - used dill and basil instead of mint- added lemon zest- decreased salt by 1.5 tsps (plenty salty)- the cook time was majorly off for me (possibly due to the alterations). At 1 hr 25 min, it was entirely liquid still, so I increased the temp to 350, then 400 and all told it took closer to 1 hr 50 min. It was perfectly done, not overdone- still wobbly in the middle.Success!

Very good, perfect Mother's Day brunch addition.

This pea and ricotta frittata:Make it for brunch? Well, you gotta!Just don't overbakeAnd for goodness' sake,Make it for mom or your daughta.

This is a great recipe and easy. I'm not too fond of peas so I used edamame. I have made this twice and here are my notes: - 5 tsp of kosher salt is too much - most likely it's a typo (The kosher-to-fine salt ratio is not 2:1). 3.5 tsp of Kosher salt was good for me. - The second time I used a combo of dill and mint (1:1), I liked this one better.

Can this be made a day ahead, adding the ricotta right before baking?

Yes, saying the name of the dish out loud is very fun.If you let it cool properly, or even cold, the flavour is even better!

We love this dish! Made as written, only a quibble for NYTimes Cooking: listing the volume for the pan would be super helpful. My “cake pan” was about 12 ounces too small. We had a bigger one! Spot on with the “jiggle” advice — creamy deliciousness.

I made it for dinner, and it was great, but i agree with others on the salt. I used less than 2 teaspoons of kosher salt, and would probably go lighter. The pea+mint flavor is fantastic, but i dropped it in dollops instead of mixing it in, and I think it looked better. I also cooked it for about 30 minutes at 400 degrees ( i make frittatas often, so this seemed better to me.) The recipe doesn't tell readers what to do with the extra peas, so you may want to add that info. I just folded them in

Substituted broccoli for the peas, worked really well. Also vastly reduced the salt, still plenty salty.

The crinkled papier de cuisine makes the marks that in the photo makes it look like there’s a crust. Great recipe !

I halved the recipe and baked in tart pan 40 minutes sans parchment. Worked well for me. The mint was not minty but freshened the pea flavor. Will be trying similar method with spinach, feta, lemon zest.

This is delicious, just fantastic! The recipe came together quickly enough, exactly as written. It set perfectly, just as written. The colour is spectacular. When cut, it looks as close to the NYT photo as one could imagine. The flavour is bright and fresh. I used Parmegiano Reggiano which is a bit salty. Depending on what parm you use, you may need to adjust salt. Highly recommend. Make sure you take pics for your Instagram! Thank you, Clare. Five stars all the way!

Swapped the mint for dill and cut back the salt. Came out perfectly! Really recommend the dill! Super bright flavor.