Use up those seasonal fresh peas to make a deliciously light frittata infused with Greek yogurt and mint.
Fresh pea and Greek yogurt frittata recipe
1/2 pound fresh shelled green peas
2 tablespoons butter
1/2 cup Greek yogurt
1/2 cup chopped mint, loosely packed
Pinch of saffron threads, crushed
Freshly ground black pepper
Feta cheese, crumbled
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.
Preheat the broiler.
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.
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.
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.
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.
Slide the frittata onto a plate, cut into wedges and top with desired toppings.