Heat the olive oil in a large, non-stick frying pan set over a medium heat. Add the onions and a couple of mint leaves and sweat for two minutes.
Stir in the peas and water and cook for two to three minutes, until the liquid has evaporated and the peas are tender.
Meanwhile, combine the eggs, milk, breadcrumbs, pecorino, the remaining mint leaves, and some salt and pepper. Pour the eggy mixture over the peas and cook as you would an omelette, turning halfway through, until set firm and golden. If you find you can’t turn the frittata over, place under a hot grill for a few minutes, until golden and cooked.
Recipe from Fast Cook Italian by Gennaro Contaldo
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