📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the middle.
2. In a large bowl, whisk together the eggs, cream (or milk), salt, and pepper. Don't over-whisk; just combine until everything is nicely mixed. A little air is good, but too much can make the frittata puffy and then deflate.
3. Heat the olive oil in an oven-safe frying pan over medium heat. Add the shallots and cook until they're softened and translucent, about 5 minutes. Keep them moving so they don’t burn – burnt shallots are the worst.
4. Add the frozen peas to the pan and cook for another 3-4 minutes, until they're heated through. Stir in most of the fresh mint, reserving some for garnish. This will infuse the peas with that lovely minty flavour.
5. Pour the egg mixture over the peas and shallots in the pan. Use a spatula to gently distribute the peas evenly throughout the eggs.
6. Cook the frittata on the stovetop for about 5-7 minutes, until the edges start to set but the center is still a bit wobbly. You should see the eggs begin to solidify around the sides.
7. Tear the burrata into smaller pieces and arrange them evenly over the top of the frittata. Don't overcrowd it; you want each bite to have a bit of that creamy goodness.
8. Transfer the frying pan to the preheated oven and bake for 15-20 minutes, or until the frittata is set and lightly golden brown on top. A knife inserted into the center should come out clean.
9. Remove the frittata from the oven and let it cool slightly in the pan before slicing. This helps it to set a bit more and makes it easier to serve. Letting it sit for about 5-10 minutes is perfect.
10. Garnish with the remaining fresh mint leaves and a drizzle of olive oil. Slice into wedges and serve warm. A little sprinkle of extra black pepper never hurts, either!