Active time: 15 minutes Total time: 45 minutes
Frittatas make hearty breakfasts, inviting brunches, satisfying lunches and casual dinners. A handful of eggs and almost anything else you have in the refrigerator can be turned into a frittata. (Note: Frittatas are a fabulous way to turn leftover pasta into a tasty new meal.) In short, it’s worth knowing how to make a frittata.
Here, a mix of whole eggs and egg whites keeps things on the lighter side while upping the protein level. Green peas and herbs add a hit of sweet freshness.
Green Pea Pecorino Frittata
- 6 whole eggs
- 6 egg whites
- 1/2 cup (125g) 0% plain, unsweetened yogurt
- 1 cup (150g) green peas, steamed and cooled or frozen, thawed and drained, divided
- 1/2 cup (45g) pecorino or Parmesan cheese, grated and divided
- 1/4 cup (15g) flat-leaf parsley, minced
- 1/4 cup (15g) fresh mint, minced (optional)
- 2 green onions, trimmed and finely chopped
Preheat oven to 350°F (175°C).
In a large bowl, beat the eggs, egg whites and yogurt until well combined. Stir in half the peas and half the cheese. Stir in the parsley and mint, if using. Set aside.
Set a heavy, nonstick, 8-inch frying pan over medium heat. Coat with cooking spray, add green onions and cook, stirring frequently, until softened, about 3 minutes. Use a rubber or silicone spatula to scrape the onions into the egg mixture and stir to combine.
Return the pan to the heat, spray again with oil, and pour in the egg mixture. Cook, without stirring, until the edges are set, 3–5 minutes. Sprinkle the remaining peas into the pan, then sprinkle the cheese on top.
Transfer to the oven and bake until fully set, puffed and lightly brown, about 30 minutes.
Cut into slices and serve.
Serves: 4 | Serving Size: 1/4 frittata (200g)
Nutrition (per serving): Calories: 228; Total Fat: 12g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 288mg; Sodium: 375mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 5g; Protein 24g