Asparagus, Pea and Ricotta Frittata with Lemon Rocket
A bright, springtime frittata for Easter brunch — tender asparagus, sweet peas and creamy ricotta, served with a peppery lemon rocket salad.
This frittata is brilliant for an Easter brunch — bright, unfussy and just fancy enough to feel celebratory. Asparagus and peas shout spring; ricotta and lemon keep the texture light and zingy.
It’s simple to scale and can be cooked in an ovenproof frying pan straight from hob to oven, so you spend less time fussing and more time with your guests. Serve with lemon-dressed rocket and hot buttered soldiers or crusty sourdough if you like.
Ingredients
- 8 eggs
- 60 ml whole milk
- 150 g ricotta cheese
- 1 lemon — zest and juice separated in method
- 300 g asparagus — trimmed and cut into thirds
- 150 g frozen peas — no need to defrost fully
- 15 g fresh mint — leaves, finely chopped
- 10 g fresh flat-leaf parsley — leaves, finely chopped
- 1 brown onion — small, thinly sliced
- 30 ml olive oil
- 50 g grated mature cheddar
- 50 g rocket
- sea salt — to taste
- freshly ground black pepper — to taste
Equipment
- ovenproof frying pan (25 cm) or 20 x 25 cm baking tin
- whisk
Instructions
Preheat the oven to 180°C fan/200°C conventional. Place a 25 cm ovenproof frying pan (or a 20 x 25 cm baking tin) on the worktop.
Toss the trimmed asparagus with 1 tbsp olive oil, a pinch of sea salt and freshly ground black pepper. Spread on a small baking tray and roast in the preheated oven until just tender and slightly charred, about 10 minutes.
While the asparagus roasts, heat the remaining 1 tbsp olive oil in the ovenproof frying pan over medium heat. Add the sliced brown onion and a pinch of sea salt and sweat gently until soft and translucent, 5–6 minutes.
Bring a small pan of water to the boil, add the frozen peas and cook for 60 seconds, then drain and refresh under cold water. This keeps them bright and sweet.
In a large bowl whisk the eggs with the whole milk until combined. Stir in the ricotta cheese, the finely grated zest of the lemon and 1 tbsp lemon juice, the chopped fresh mint and fresh flat-leaf parsley. Season with sea salt and freshly ground black pepper.
Add the drained peas and half the roasted asparagus (reserve the tips for garnish) to the pan with the softened onions and spread evenly. Pour over the egg and ricotta mixture, scatter the grated mature cheddar over the top and cook on the hob over medium for 3–4 minutes until the edges are starting to set.
Transfer the pan to the oven and bake until the centre is just set and the top is lightly golden, 12–14 minutes. If using a baking tin rather than an ovenproof pan, bake on the middle shelf.
Remove the frittata from the oven and leave to rest for 10 minutes so it finishes cooking gently and sets for cleaner slices.
Meanwhile, toss the rocket with a little olive oil, a squeeze of the remaining lemon juice and a pinch of sea salt and freshly ground black pepper.
Scatter the reserved roasted asparagus tips and a few mint leaves over the frittata, slice into wedges and serve warm with the lemon-dressed rocket.
Tips
- Use an ovenproof frying pan so you can go straight from hob to oven — no transfer, less washing up.
- Reserve the best asparagus tips to place on top after cooking for a prettier finish.
- Don’t overwhisk the eggs; too much air makes the frittata collapse as it cools.
- Resting the frittata for 10 minutes is critical for clean slices and a creamier texture.
- Make ahead: reheat gently in a low oven (150°C fan/170°C conventional) for 8–10 minutes or serve at room temperature.
Substitutions
ricotta cheese → crème fraîche, same quantity (150 g)
Stays closegrated mature cheddar → crumbled feta, same quantity (50 g)
Noticeably differentasparagus → courgette cut into 1 cm slices, 300 g
Noticeably differentfrozen peas → fresh peas, same quantity (150 g)
Stays close
Nutrition
Per serving · estimated
- 265
- Calories
- 15 g
- Protein
- 10 g
- Carbs
- 18 g
- Fat
- 2 g
- Fibre
- 4 g
- Sugar
- 350 mg
- Sodium
FAQ
Can I make the frittata ahead of time?
Yes — bake, cool completely, then refrigerate up to 24 hours. Reheat in a low oven (150°C fan/170°C conventional) for 8–10 minutes or serve cold at room temperature.
How do I know when the frittata is cooked?
The edges should be set and the centre only slightly wobbly when you take it from the oven. It will finish setting as it rests.
Can I add other vegetables or meat?
Absolutely — leftover roasted peppers, cooked spinach or diced ham all work. Adjust quantities so the mix isn’t overloaded; too many watery veg will make it soggy.
My frittata went rubbery — what went wrong?
Most likely it was overcooked. Remove from oven as soon as the centre stops wobbling and allow a 10-minute rest before slicing.
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