Sweet Pea and New Potato Frittata

Sweet Pea and New Potato Frittata
Serves 4
  1. 8 large eggs
  2. 2 tablespoons olive oil
  3. 4 new potatoes
  4. ½ cup sweet peas, fresh (cook with potatoes) or frozen (thawed)
  5. ½ large sweet onion, finely diced
  6. 10 cherry tomatoes, halved
  7. ½ cup shredded parmesan cheese
  8. ¾ teaspoon salt, ¼ teaspoon pepper
  9. Fresh dill sprigs, for garnish
  1. Preheat oven to 425 degrees. Whisk eggs in a bowl. Add salt and pepper and ¼ cup parmesan. Set aside.
  2. Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes). Drain and dice.
  3. 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.
  4. 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.
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