The pea frittata I made is light because it is egg-free and baked directly in the oven.
Today was a super busy morning for me.
I went out to do some shopping but then I also had to handle some office paperwork and finally, I had to take my mother shopping.
So I got home late and had to quickly prepare lunch.
I had peas and while cooking the pasta, I stewed them with an onion, then added flour, water, oil, salt, and baked it to create the pea frittata 🙂
I had to prepare it this way because of egg intolerance 😉
P.S.: Other frittatas to try are:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
Ingredients for the Pea Frittata
- 1.6 cups All-purpose flour
- 1.7 cups Water
- 12.3 oz peas
- 1 onion
- 3.5 oz grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- to taste Salt
- to taste Pepper
Tools
- 1 Skillet
- 1 Bowl
- 1 Baking Pan
- 1 Spoon
Preparation of the Pea Frittata
Shell the peas.
Heat a skillet with a small amount of oil along with the sliced onion.
After a few minutes, add the peas and a bit of water and cook for a few minutes.
Pour everything into a bowl, add the flour, water gradually, grated cheese, oil, salt, and pepper.
Move and pour into a 12-inch diameter baking pan.
Preheat the oven to 392°F in ventilated mode and bake the frittata for about 40 minutes.
Notes
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