Mix Eggs with Herbs: Frittata with Peas, New Potatoes, and Spearmint


| April/May 2007


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.








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