Veggie Frittata

This easy veggie frittata is chock-full of tender peas and fluffy egg for a protein-packed breakfast or light dinner. With minimal prep and a quick stovetop-to-oven method, you'll love this simple frittata.

Eggs  Peas (fresh or frozen) Or any veggie  Onion  Parmesan cheese Salt & black pepper to taste  Olive oil


 Chop 1 onion and sauté in olive oil over medium heat until softened. Add peas and 1/2 cup water. Cook 10 minutes until peas are soft. Transfer to a bowl to cool.

In a bowl, beat eggs with parmesan, salt and pepper. Gently fold in cooled peas.

Heat oil in same pan. Add egg-pea mixture, lower heat, cover and cook 5-7 minutes, gently shaking pan.

Carefully flip frittata onto a plate the same size as the pan. Add oil if needed. Slide back in pan and cook 5 more minutes. Flip again onto plate to serve. 


Try Frittata With Zucchini