Pea frittata is very simple and easy to make, it is cooked in a pan and is delicious. The pea frittata is great not only when eaten hot but also at room temperature and not only immediately after preparation. I love it with fresh peas but it is also excellent with frozen peas; try it also to fill sandwiches or club sandwiches. If, like me, you are a fan of peas you absolutely must try EGGS WITH PEAS AND TOMATO, Pea Risotto BAKED TAGLIATELLE IN WHITE SAUCE WITH PEAS AND HAM and all my recipes with peas. Now let’s see how to make the pea frittata and if you try it let me know. Barbara
I also recommend trying:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 2 cups peas
- 1/3 cup onion
- to taste extra virgin olive oil
- to taste salt
How to make the Pea Frittata
Start preparing the pea frittata: if using fresh peas shell them and wash them well; peel and finely chop the onion.
Pour a few tablespoons of extra virgin olive oil into a pan, add the onion and sauté for a few minutes, then add the fresh or frozen peas, season with salt and cook for 10 minutes.
Break the eggs into a bowl, add a pinch of salt, pepper and a drizzle of extra virgin olive oil (about 1 tablespoon), beat with a fork for a few minutes.
Spread the peas evenly in the pan, pour in the beaten eggs and tilt the pan so the eggs cover the entire surface, leaving it on the heat. When you see that the underside of the frittata is cooked, loosen it with a spatula and gently shake the pan, keeping it on the heat.
When you see that the top of the frittata is also cooked, use a flat plate to flip it and continue cooking for another minute. Now remove the pan from the heat, slide the pea frittata onto a serving plate, cut into wedges and serve hot or at room temperature.
How to store the Pea Frittata
Store it in the refrigerator for 2 days
