Spring is in the air. The garden is blooming, the birds are chirping and my stomach is rumbling.
I’ve been craving spring. Not just the weather but all of the delicious things that come along with it. Everything green is beginning its season. Leafy lettuces, spring onions, herbs, asparagus and artichokes — just to name a few.
One of my favorite green vegetables happens to be peas. I’ll take any kind of pea, really: snow, snap or garden. I actually prefer them raw right off the vine.
It can be hard to make peas “the main event” when it comes to creating a dish. But eating them by themselves can get boring after a while — and after such a long winter, I don’t want to hear the word “soup.”
Searching for a way to brighten up my garden peas, I discovered a photo via social media of a pea frittata. Bing. (That’s the sound of the light bulb above my head turning on.) What a fantastic way to feature peas as the main event!
I’ve put together this frittata recipe featuring garden peas accompanied by some fresh herbs and a touch of crème fraîche to smooth things out. Frittatas are fair game for being creative, don’t be afraid to switch things up at home.
Garden Pea Frittata with Mint and Crème Fraîche
Serves 6
Ingredients:
1 1/2 cups garden peas
2 Tablespoons Extra virgin olive oil
10 eggs
3 Tablespoons fresh mint, chiffonade
1/4 cup fresh parsley, cleaned and chopped
1/2 cup creme fraiche
2 teaspoons salt
1 teaspoon fresh ground black pepper
1/4 cup Grated Parmesan Reggiano
• Preheat the oven to 375 degrees. Place a large cast iron skillet on the stove and turn the heat to low.
• In a large mixing bowl whisk the eggs. Add the mint, parsley, creme fraiche, salt and pepper. Whisk until well combined.
• Add the olive oil, swirling the pan to evenly coat. Add the peas to the skillet and shake the pan to evenly distribute the peas. Pour the egg mixture over the peas.
• Turn the heat up to medium low and allow the egg mixture to cook, undisturbed, until the edges begin to set, about 5-7 minutes.
• Remove the skillet from the heat and place in the oven on the middle rack. Bake for about 20 minutes until the top begins to golden lightly. Remove the frittata from the oven and sprinkle the grated Parmesan Reggiano cheese on top. Return to the oven for 5 minutes or until the cheese is melted. Remove the frittata and allow to cool before cutting. Cut into wedges and serve with more grated Parmesan Reggiano.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir.
Kayleigh has been in the culinary industry for the last 12 years, working in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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