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

Ingredients

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