Sweet Pea and New Potato Frittata April 18, 2014 by Jill Foucre Leave a Comment Sweet Pea and New Potato Frittata 2014-04-18 09:29:14 Serves 4 Print Ingredients 8 large eggs 2 tablespoons olive oil 4 new potatoes ½ cup sweet peas, fresh (cook with potatoes) or frozen (thawed) ½ large sweet onion, finely diced 10 cherry tomatoes, halved ½ cup shredded parmesan cheese ¾ teaspoon salt, ¼ teaspoon pepper Fresh dill sprigs, for garnish Instructions Preheat oven to 425 degrees. Whisk eggs in a bowl. Add salt and pepper and ¼ cup parmesan. Set aside. Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes). Drain and dice. Heat oil over medium heat in a large heavy, non-stick, oven-safe skillet. Sauté onions for 5 minutes until translucent (do not brown). Add potatoes and peas. Add eggs to skillet and cook, stirring occasionally, 1-2 minutes until eggs begin to set. Top with tomatoes and remaining parmesan. Place in center of oven and bake for 10-12 minutes until the center is puffed and just set. Let sit for 5 minutes out of the heat. Run a rubber spatula around the edge and beneath the frittata before transferring to a platter. Garnish with fresh dill and cut into wedges. Serve with a simple green salad. By Lynn Dugan Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/