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Sweet Pea and Potato Frittata

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!!

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