Sweet Pea and Potato Frittata

Sweet Pea Potato Frittata

This is an easy breakfast or lunch with flavors of spring:  sweet peas, new potatoes, and fresh dill.  The only requirement is a non-stick, oven safe skillet.  The rest is super easy and so delicious!

Sweet Pea and New Potato Frittata (serves 4)

8 large eggs

2 tablespoons olive oil

4 new potatoes

½ cup sweet peas, fresh (cook with potatoes) or frozen (thawed)

½ large sweet onion, finely diced

10 cherry tomatoes, halved

½ cup shredded parmesan cheese

¾ teaspoon salt, ¼ teaspoon pepper

Fresh dill sprigs, for garnish

Preheat oven to 425 degrees.  Whisk eggs in a bowl.  Add salt and pepper and ¼ cup parmesan.  Set aside.

Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes).  Drain and dice.

Heat oil over medium heat in a large heavy, non-stick, oven-safe skillet.  Sauté onions for 5 minutes until translucent (do not brown).  Add potatoes and peas.

Add eggs to skillet and cook, stirring occasionally, 1-2 minutes until eggs begin to set.  Top with tomatoes and remaining parmesan.  Place in center of oven and bake for 10-12 minutes until the center is puffed and just set.  Let sit for 5 minutes out of the heat.  Run a rubber spatula around the edge and beneath the frittata before transferring to a platter.  Garnish with fresh dill and cut into wedges.  Serve with a simple green salad.  Enjoy!!


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