Snap Pea Frittata Recipes

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SNAP PEA FRITTATA



Snap Pea Frittata image

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

1 tablespoon olive or canola oil
1/2 cup sliced onion
1 teaspoon dried tarragon leaves
1 package (9 ounces) frozen sugar snap peas, thawed
1 cup shredded lettuce
6 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese

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

SPRING PEA FRITTATA



Spring Pea Frittata image

Categories     Egg     Vegetable     Breakfast     Brunch     Bake     Sauté     Vegetarian     Kid-Friendly     Quick & Easy     Ricotta     Mint     Spring     Cookie     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

  • 1. Preheat oven to 425°F.
  • 2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
  • 3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
  • 4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
  • 5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

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