Spring Snap Pea Frittata
Ingredients
- 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
Instructions
- 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.
Notes
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.