FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
SNAP PEA FRITTATA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Snap peas provide a simple addition to a traditional frittata that's ready in less than 30 minutes. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Set oven control to broil. Heat oil in 10-inch ovenproof skillet over medium heat. Cook onion in oil 2 minutes, stirring frequently. Stir in tarragon and sugar snap peas; cook uncovered 3 minutes, stirring frequently, until peas are tender. Stir in lettuce.
- Beat eggs with salt and pepper in medium bowl with wire whisk. Pour over vegetables in skillet. Cook 8 to 10 minutes or until eggs just begin to set.
- Sprinkle with cheese. Broil 5 inches from heat 1 to 2 minutes or until frittata is golden brown and puffs up.
Nutrition Facts : Calories 130, Carbohydrate 4 g, Cholesterol 215 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
SNAP PEA FRITTATA
Snap peas complement this savory frittata with their fresh flavor and crisp texture.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 9
Steps:
- Set oven control to broil. Heat oil in 10-inch oven-proof skillet over medium heat. Cook onions in oil 2 minutes. Stir in tarragon and peas; cook uncovered, stirring frequently, 3 minutes or until peas are tender. Stir in lettuce.
- Whisk eggs with salt and pepper; pour over vegetables in skillet. Cook 8 to 10 minutes or until eggs just begin to set.
- Sprinkle with Parmesan cheese; broil 5 inches from heat 1 to 2 minutes or until frittata is golden brown and puffs up. Serve immediately
Nutrition Facts : Calories 124 calories, Carbohydrate 4.9 g, Cholesterol 187.8 mg, Fat 7.9 g, Fiber 1.3 g, Protein 8.3 g, SaturatedFat 2.2 g, Sodium 359.7 mg, Sugar 2.5 g
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