Fresh garden peas make this frittata especially delicious, but frozen, tender tiny peas work just fine. If you don’t care for peas, this recipe is equally delicious using diced zucchini. I like Madalene Hill doublemint (Mentha ×gracilis ‘Madalene Hill’) in this recipe, but any of the spearmints will do. Makes one 10- to 12-inch frittata, 30 1 ½-inch squares or 24 miniature fritattas.
• 1/4 cup finely chopped onion
• 3 tablespoons unsalted butter, divided
• 5 extra-large eggs, at room temperature
• 1 tablespoon water
• 1 1/2 to 2 tablespoons finely minced spearmint leaves
• 2 tablespoons Italian flat-leaf parsley, minced
• 1/2 cup freshly grated Parmesan cheese
• Few grindings nutmeg
• Salt and freshly ground pepper, to taste
• 1/2 pound (about 1 1/2 cups) new potatoes, cut into ½-inch dice and cooked until just tender
• 1 cup fresh (or frozen and thawed) sweet peas
• Parmesan for garnish
• Mint leaves to garnish platter
1. In a large, ovenproof sauté pan, cook onion in 1 tablespoon butter for 2 to 3 minutes. Remove onions and set aside.
2. In a large bowl, beat together eggs and water. Add mint, parsley, Parmesan, nutmeg, salt and pepper; blend well.
3. Melt remaining butter in sauté pan over medium heat. Add potatoes, peas and onion to egg mixture and stir well. Pour egg and vegetable mixture into hot pan and cook over medium heat for about 5 minutes.
4. Preheat broiler. Using a spatula, loosen the edges of the frittata around the pan as it cooks. After about 5 to 7 minutes, when the eggs are beginning to set, gently lift an edge and look underneath. When the underside is a deep golden brown, remove from heat, and place the entire pan under the broiler. Keep a close eye on the frittata under the broiler; it will only take about 2 minutes to turn deep golden brown on top.
5. Remove pan from broiler and loosen frittata from pan using a spatula. Carefully slide the frittata onto serving platter; sprinkle lightly with a little Parmesan. Cut into wedges and serve warm or let cool to room temperature. The frittatas can be made a few hours in advance; keep loosely covered at room temperature. Reheat in a 300 degree oven until hot, if desired.
Alternate cooking instructions: To serve for appetizers or tea, allow frittata to cool and cut into 1 1/2-inch squares or diamond shapes. For individual frittatas, butter muffin tins and fill each well with approximately 1 3/4 tablespoons filling. Bake at 350 degrees for about 12 to 15 minutes or until set.
Contributing editor Susan Belsinger has enjoyed combining eggs and herbs since she planted her first herb garden in the early 1970s. Visit her website at www.herbcompanion.com/contributors
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