What would you like to know?
Share this Story

Fresh pea and Greek yogurt frittata

Wild Greens and Sardines focuses on clean, simple, seasonal flavors that highlight nature at its best. My cooking is largely based upon what I find at farmers’ markets and is inspired by travels near and far. I love going to the market a...

Bursting with peas

Use up those seasonal fresh peas to make a deliciously light frittata infused with Greek yogurt and mint.

Daily Flavor

 Fresh pea and Greek yogurt frittata

Bursting with peas

Use up those seasonal fresh peas to make a deliciously light frittata infused with Greek yogurt and mint.

The key to this unique frittata is keeping two egg yolks whole. It provides a perfect contrast in texture and your guests will be fighting over those special slices.

Fresh pea and Greek yogurt frittata recipe

Serves 6

Ingredients:

  • 1/2 pound fresh shelled green peas
  • 2 tablespoons butter
  • 1/2 cup Greek yogurt
  • 8 eggs
  • 1/2 cup chopped mint, loosely packed
  • Pinch of saffron threads, crushed
  • Sea salt
  • Freshly ground black pepper

Suggested toppings

  • Greek yogurt
  • Chopped chives
  • Feta cheese, crumbled

Directions:

  1. In a pot of boiling salted water, blanch the peas for 1-2 minutes, then immediately transfer to an ice water bath to stop the cooking. Drain well.
  2. Preheat the broiler.
  3. In a medium (about 10 inch) ovenproof, nonstick skillet, melt the butter. Add the peas and cook over moderate heat until warm, about 1 minute.
  4. In a large bowl, whisk yogurt with 6 eggs (reserving 2), mint, saffron, salt and pepper until smooth. Add the remaining 2 eggs, gently whisking the whites into the mixture, being careful to keep the yolks intact.
  5. Pour the egg mixture over the peas and cook over moderately high heat until just set on the bottom and around the edges, about 4 minutes.
  6. Transfer the skillet to the oven and broil 6 inches from the heat for about 2 minutes, until the top is set and lightly golden in spots.
  7. Slide the frittata onto a plate, cut into wedges and top with desired toppings.

More Daily Flavor

Boozy affogato
Roasted tomato frittata
Creamy goat cheese polenta with herb pesto

Recommended for You
Comments
Hot
New in Food & Recipes
Close

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!