Name: Savory Vegetarian Pea Frittata
Ingredients: 10 large eggs: The foundation of our frittata. Using large, high-quality eggs will yield a richer flavor and a more tender, custardy texture.; 1 ½ cups frozen sweet peas: No need to thaw! These add a delightful burst of sweetness and vibrant color that perfectly complements the savory elements.; 1 cup freshly grated Parmesan or Pecorino Romano cheese: Freshly grating your cheese is non-negotiable for the best melt and flavor. It provides a sharp, salty, and nutty depth.; 1 medium yellow onion, finely chopped: This aromatic base builds a foundational layer of sweet, savory flavor when sautéed.; 2 cloves garlic, minced: Adds a pungent, aromatic kick that elevates the overall taste profile.; ⅓ cup whole milk or heavy cream: This is the secret to a tender, less-eggy frittata. It adds richness and creates a smoother, more luxurious texture.; ¼ cup fresh parsley or mint, chopped: Fresh herbs are crucial for adding a bright, clean finish. Parsley is classic and earthy, while mint offers a surprisingly refreshing and vibrant contrast to the sweet peas.; 2 tablespoons extra virgin olive oil: A good quality olive oil is used for sautéing the aromatics and greasing the pan, adding its own subtle, fruity notes.; 1 teaspoon salt: Essential for bringing out all the other flavors. Adjust to your personal taste.; ½ teaspoon freshly ground black pepper: Provides a mild, woody spice that balances the richness of the eggs and cheese.

Ingredients

Scale

10 large eggs: The foundation of our frittata. Using large, high-quality eggs will yield a richer flavor and a more tender, custardy texture.
1 ½ cups frozen sweet peas: No need to thaw! These add a delightful burst of sweetness and vibrant color that perfectly complements the savory elements.
1 cup freshly grated Parmesan or Pecorino Romano cheese: Freshly grating your cheese is non-negotiable for the best melt and flavor. It provides a sharp, salty, and nutty depth.
1 medium yellow onion, finely chopped: This aromatic base builds a foundational layer of sweet, savory flavor when sautéed.
2 cloves garlic, minced: Adds a pungent, aromatic kick that elevates the overall taste profile.
⅓ cup whole milk or heavy cream: This is the secret to a tender, less-eggy frittata. It adds richness and creates a smoother, more luxurious texture.
¼ cup fresh parsley or mint, chopped: Fresh herbs are crucial for adding a bright, clean finish. Parsley is classic and earthy, while mint offers a surprisingly refreshing and vibrant contrast to the sweet peas.
2 tablespoons extra virgin olive oil: A good quality olive oil is used for sautéing the aromatics and greasing the pan, adding its own subtle, fruity notes.
1 teaspoon salt: Essential for bringing out all the other flavors. Adjust to your personal taste.
½ teaspoon freshly ground black pepper: Provides a mild, woody spice that balances the richness of the eggs and cheese.

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Instructions

Preheat and Prepare: Begin by positioning a rack in the center of your oven and preheating it to 400°F (200°C). This ensures that the frittata cooks evenly and develops a beautiful golden top.
Sauté the Aromatics: Place a 10-inch, well-seasoned cast-iron skillet or another oven-safe, non-stick skillet over medium heat. Add the 2 tablespoons of extra virgin olive oil. Once the oil shimmers, add the finely chopped yellow onion. Sauté for about 5-7 minutes, stirring occasionally, until the onion is soft, translucent, and slightly sweet. This step is crucial for building a deep flavor base. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Whisk the Egg Mixture: While the onions are cooking, grab a large mixing bowl. Crack all 10 eggs into the bowl. Pour in the milk or cream. Add the salt and freshly ground black pepper. Whisk vigorously for about a full minute. You want the mixture to be homogenous, pale yellow, and slightly frothy. Incorporating air is key to a light and fluffy frittata rather than a dense, heavy one.
Combine the Ingredients: Once the eggs are well-whisked, gently fold in the grated Parmesan or Pecorino cheese, the chopped fresh parsley or mint, and the 1 ½ cups of frozen peas. Stir until just combined.
Incorporate the Aromatics: By now, your onions and garlic should be perfectly sautéed. Carefully add the cooked aromatics from the skillet directly into the egg mixture in the bowl. Stir everything together one last time to ensure all ingredients are evenly distributed.
Begin Cooking on the Stovetop: Make sure the skillet is still over medium heat. If it has cooled, allow it to heat up again for a moment. Pour the entire egg mixture into the hot skillet. Let it cook undisturbed for about 2-4 minutes. You will notice the edges beginning to set and pull away slightly from the sides of the pan. This initial stovetop cooking helps create a stable base and prevents the bottom from becoming soggy.
Finish in the Oven: Carefully transfer the hot skillet from the stovetop directly into the preheated oven. Bake for 15-20 minutes. The frittata is done when it is puffed up, golden brown on top, and the center is just set. To check for doneness, gently shake the pan; there should be no liquid wobble in the middle (a very slight jiggle is okay). You can also insert a knife into the center—it should come out clean.
Rest and Serve: Using oven mitts, carefully remove the skillet from the oven. Be extremely cautious as the handle will be very hot. Let the frittata rest in the skillet for at least 5-10 minutes before slicing. It will deflate slightly; this is completely normal. The resting period allows the frittata to finish cooking from residual heat and set up properly, which makes for much cleaner, more stable slices. Slice into wedges and serve warm.

Nutrition

Serving Size: one normal portion
Calories: 300
Protein: 20 grams