This is an easy breakfast or lunch with flavors of spring: sweet peas, new potatoes, and fresh dill. The only requirement is an 8-10 inch, non-stick, oven safe skillet. The rest is super easy and so delicious!
Sweet Pea and New Potato Frittata (serves 4-6)
10 large eggs
2 tablespoons olive oil
4 new potatoes
1/2 cup sweet peas, fresh (cook with potatoes) or frozen (thawed)
1/2 large sweet onion, finely diced
10 cherry tomatoes, halved
1/2 cup shredded parmesan cheese
3/4 teaspoon salt, 1/4 teaspoon pepper
Fresh dill sprigs, for garnish
Preheat oven to 425°F. Whisk eggs in a bowl. Add salt and pepper and 1/4 cup parmesan. Set aside.
Bring potatoes to a boil in water and cook for 15 minutes until tender (add peas, if fresh, after 5 minutes). Drain and dice.
Heat oil over medium heat in a heavy, non-stick, oven-safe skillet. Sauté onions for 5 minutes until translucent (do not brown). Add potatoes and peas.
Add eggs to skillet and cook, stirring occasionally, 1-2 minutes until eggs begin to set. Top with tomatoes and remaining parmesan. Place in center of oven and bake for 10-15 minutes until the center is puffed and just set. Let sit for 5 minutes out of the heat. Run a rubber spatula around the edge and beneath the frittata before transferring to a platter. Garnish with fresh dill and cut into wedges. Serve with a simple green salad. Enjoy!!