Best Spring Pea Frittata Recipes
SMOKED SALMON-SPRING PEA FRITTATA
If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes. Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs. Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
Nutrition Facts : Calories 197 calorie, Fat 11.7 grams, SaturatedFat 3.2 grams, Cholesterol 315 milligrams, Sodium 699 milligrams, Carbohydrate 6.8 grams, Fiber 1.6 grams, Protein 16.1 grams, Sugar 3.8 grams
SMOKED SALMON-SPRING PEA FRITTATA
© 2014 Turner Broadcasting System, Inc. All rights reserved. If you're looking to feed your noggin, whip up this frittata for breakfast. Jump-start your day with eggs to improve concentration and attention, while the omega-3 fatty acids in salmon boost brain development and function. Frittatas keep well overnight, so save leftovers and enjoy this delicious dish whenever you please.
Provided by Turner Broadcasting
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Heat the olive oil in a 12-inch oven-safe nonstick skillet set over medium heat. Add the onions and cook, stirring occasionally, until translucent and lightly golden, 7 to 10 minutes.
- Whisk the milk, salt and eggs together in medium bowl. Add the egg mixture to the skillet, then add the peas. Add the black pepper and cook the frittata until the edges begin to set and turn pale yellow, 5 to 7 minutes. Place the salmon pieces in a single layer on the eggs.
- Place the skillet in the middle of the oven and bake until the center is set and no longer jiggles, 8 to 10 minutes. Remove from the oven and cool for 5 minutes. Cut the frittata into six wedges and garnish with the chopped parsley.
- Cook's Notes: If your skillet is larger or smaller than 12 inches, adjust the cooking time accordingly. Larger skillets will require less cooking time and the frittata will be flatter.
Nutrition Facts : Calories 207.6, Fat 11.5, SaturatedFat 3.4, Cholesterol 316, Sodium 477.1, Carbohydrate 9, Fiber 2.2, Sugar 3.6, Protein 16.4
SPRING PEA FRITTATA
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
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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