Spring Snap Pea Frittata: A Fresh Twist on a Classic Dish

As the vibrant colors of spring begin to emerge and the air fills with the scent of blooming flowers, there’s no better time to embrace the season’s bounty of fresh produce. And what better way to celebrate the arrival of spring than with a delicious and nutritious frittata made with crisp, tender snap peas?

For those unfamiliar, a frittata is a versatile Italian egg dish similar to a crustless quiche or an open-faced omelette. It’s a dish that’s as adaptable as it is delicious, making it the perfect canvas for showcasing seasonal ingredients like spring snap peas.

Snap peas, with their delicate sweetness and satisfying crunch, are a quintessential spring vegetable that deserves the spotlight in any springtime recipe. Not only are they packed with flavor, but they’re also rich in nutrients like vitamin C, vitamin K, and fiber, making them a nutritious addition to any meal.

One of the beauties of cooking with snap peas is their versatility. Whether eaten raw as a crunchy snack, lightly steamed as a side dish, or incorporated into a flavorful main course like a frittata, snap peas add a burst of freshness and texture to any dish they grace.

In a spring snap pea frittata, these vibrant green gems take center stage, providing a delightful contrast to the fluffy eggs and creamy cheese. As they cook, the snap peas soften slightly, releasing their natural sweetness and infusing the frittata with their fresh, springtime flavor.

But the beauty of a spring snap pea frittata lies not only in its taste but also in its simplicity. With just a handful of ingredients – eggs, snap peas, cheese, and a few herbs and seasonings – you can create a dish that’s as elegant as it is easy to make.

As you slice into a wedge of spring snap pea frittata, you’ll be greeted by layers of creamy eggs studded with vibrant green peas, the perfect marriage of flavor and texture. Each bite is a symphony of flavors, with the sweetness of the snap peas complementing the richness of the eggs and the tanginess of the cheese.

And while a spring snap pea frittata makes a delightful addition to any brunch or lunch spread, it’s also a versatile dish that can be enjoyed any time of day. Serve it alongside a crisp salad for a light and satisfying dinner, or cut it into bite-sized squares for a crowd-pleasing appetizer at your next gathering.

But perhaps the best thing about a spring snap pea frittata is its ability to capture the essence of the season in every bite. With its bright, fresh flavors and vibrant green hues, it’s a dish that embodies the spirit of springtime and celebrates the joy of cooking with seasonal ingredients.

So why not embrace the flavors of the season and whip up a spring snap pea frittata today? It’s a simple yet elegant dish that’s sure to delight your taste buds and bring a taste of springtime to your table.

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Spring Snap Pea Frittata


  • 1 tablespoon olive oil
  • 2 tablespoon unsalted butter, divided
  • 1 large shallot, finely chopped
  • 1 cup spring peas, cut into smaller pieces depending on size
  • 8 eggs, room temperature
  • 4 tablespoons heavy cream or half and half
  • 2 tablespoons gouda or parmesan cheese for topping, freshly grated
  • Chopped fresh basil
  • Salt and pepper to taste


  • Preheat oven to 375 degrees
  • Place a medium-size oven-safe skillet over medium heat.
  • Add in the olive oil and 1 tablespoon butter.
  • Once the butter has melted, add in the shallot with a small sprinkle of salt.
  • Cook until the shallots have started to soften.
  • Add in the snap peas and cook for only a minute or two being careful not to soften them too much.
  • Add the additional 1 tablespoon of butter into the center of the skillet. Once melted, lightly spread it around, this helps to ensure the eggs don’t stick.
  • Whisk the eggs and heavy cream together until well combined.
  • Pour the eggs evenly in the skillet.
  • Place the skillet in the oven and bake for 7-10 minutes or until the middle is set.
  • Remove the skillet from the oven and top the frittata with cheese and a sprinkle of pepper.
  • Sprinkle with the fresh herbs, a drizzle of olive oil, and a sprinkle of sea salt.
  • Remove the frittata from the skillet and place it on a warm serving platter.
  • Cut the frittata into slices and serve.


I love topping this with scallions as well!
Heavy cream adds really great, rich flavor, but half and half is the next best thing if you don’t have heavy cream around.
Make sure to use a non-stick, oven-safe skillet medium-size skillet. That’s a lot of descriptive words, but they will make your life, and your frittata, better.
If you like bubbly cheese on the top, feel free to pop the frittata under the broiler after adding the cheese. It adds a nice level of flavor but it’s definitely optional.
Author: Maria Provenzano