Frittata with Fresh Garden Peas, Herbs and Parmesan
This is the perfect centerpiece to a light summer brunch. In the true Italian style, it is served at room temperature. i prefer them hot or still warm, but a frittata loses almost nothing once it has sat for a few hours. Add several cups of pre-cooked and diced sausage if you would like a heartier meal.
1 1/2 tablespoons olive oil
2 tablespoons butter
16 eggs, at room temperature
1 cup fresh garden peas, shelled
1 cup grated parmesan cheese
1 cup cheese of your choice, diced, such as gruyere, manchego or gouda
(this step is optional, for cheese lovers only)
1 1/2 to 2 tablespoons mixed fresh herbs such as thyme, rosemary, oregano, tarragon or chervil, minced
salt and pepper to taste
Special equipment needed:
a large 12 inch oven-proof, non-stick skillet, preferably with angled sides
Preheat the oven to 375 degrees.
Heat the olive oil and butter in the skillet over medium heat. Whisk the eggs quite vigorously for about 2 minutes. Pour the eggs into the hot pan and cook for about 4 minutes. Adjust the heat so the eggs will cook and brown only slightly on the bottom without burning.
Toss in the peas, cheeses and sausage, if using, and the fresh herbs. Add salt and pepper to taste. Gently stir to combine without disturbing the bottom of the pan. Cook for another 2 to 3 minutes and place the skillet in the oven.
Cook until the frittata has solidified and does not jiggle when the pan is gently shaken, about 8 to 15 minutes. Be careful not to overcook.
Remove from the oven, let sit for about 5 minutes and serve. The frittata will be fine at room temperature on a buffet for several hours.
Serves about 8-10