Peas Frittata

Frittata di Piselli

What do you think of an healthy peas frittata for dinner, tonight? ....of course with the best organic eggs! It is a recipe of my book Simply Frittata.

 

Preparation time: 10–15 minutes
Cooking time: about 15–20 minutes

Serves: 1–2

Ingredients:

2 tbsp. extra virgin olive oil
½ medium white onion, peeled and finely chopped
About 1 cup (250 ml) frozen or fresh peas
Salt (according to taste)
3 eggs
2 tbsp. grated Pecorino Romano cheese
Vegetable oil (just enough to generously oil the skillet)

Method:

1. Sauté the onion in the extra virgin olive oil. Add peas, season with salt, cover, and cook for 5–6 minutes or until tender (make sure you don’t overcook them).
2. Meanwhile, in a bowl, beat the eggs with cheese and a pinch of salt. Add the peas and mix well.
3. Heat a large, nonstick, oiled skillet[1] and pour in the egg mixture. Shake the pan gently or use a spatula to distribute it evenly over the surface. Cover and cook the frittata on low heat for a few minutes until the bottom is light golden-brown[2] and the top has started to firm up. Then flip onto a large lid and slide back into the pan to cook the other side.
4. Slide onto a serving plate and serve immediately.[3]

 

---

[1] Some people find it easier to use a smaller skillet to make 2–3 frittatas instead of 1 large one.

[2] You can check by lifting the edge of the frittata with a fork.

[3] You may need to season with salt.