- 100g/4oz fresh peas, shelled
- ¼ bunch fresh mint, chopped roughly
- 1 tsp young pecorino, grated
- 55g/2oz parmesan, grated (or similar vegetarian cheese)
- 1 lemon
- 1-2 tbsp olive oil
- 50g/2oz unsalted butter
- 3 eggs, preferably free-range
- 1-2 tbsp crème fraîche
- salt and freshly ground black pepper
- Preheat the oven to 180C/350F/Gas 4 – 200C/400F/Gas 6.
- Quickly blanch or just plunge the peas into boiling water to soften or if small and sweet just wash. Place in a pestle and mortar with roughly chopped mint (reserving a few leaves for garnishing) and grated pecorino and pound to a paste. Add some salt, a little parmesan cheese, a squeeze of lemon juice and the olive oil.
- Melt the butter in a non-stick, ovenproof frying pan. Break the eggs into a bowl, mix lightly, add a splash of water and season. Add the mixture to the pan and then fold in some of the pea mix, stirring once or twice.
- Place the crème fraîche in the middle and bake in the oven for 3 minutes. Slide onto a plate and serve sprinkled with the reserved mint and the remaining parmesan.