Sweet Pea & Onion Frittata

You can never get to creative when making a Fritatta. Use any vegetable you have in your fridge. Just add to the cooked onions and then cook until tender; Chopped Spinach and Zucchini work well too. And don’t forget that you can throw in some fresh Chopped herbs inside or as a topper too.

1 Large Onion

2 Tbsp Olive Oil

1 tsp Kosher salt

8 Large Eggs

1/4 C. grated Parmesan Cheese, plus more for sprinkling

1/4 tsp freshly ground black pepper

1 C frozen or Fresh Peas; Thawed

  1. Heat the Oven ( with the oven rack in the middle) to 350 degrees
  2. Thinly slice the onions into half moons.
  3. Place your medium oven proof skillet on the stove and turn the heat to medium. Measure and pour in the oil and heat until it shimmers (1 to 2 minutes), Add the onion and 1/2 tsp of the salt and cook, turning often, until light golden brown and tender, 8 to 10 minutes. Remove from the heat and spread the onion evenly over the bottom of the skillet.
  4. while the onion cooks, crack the eggs into a medium bowl. Using a whisk or a fork, beat together until they are even yellow. Mix in the Parmesan, pepper and the remaining salt.
  5. To thaw the peas, place them in a strainer and pass under warm water, about 1 minute.
  6. Pour the egg mixture over the onion and scatter the peas over the eggs. Sprinkle a small handful of Extra Parmesan over the top and transfer the skillet to the oven. Bake until the middle i just set, 15 to 20 minutes.
  7. Remove from oven and let cool/set for 10 minutes and Optional topped with some Chopped Italian or Regular Parsley or Chopped chives.


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