I confirmed something I suspected about Spinach Tiger. She loves to cook more than she loves to eat.
While many of the food bloggers came to the Food Buzz Festival in San Francisco with a list of “must try” restaurants, as did I, my stronger intentions were all about scoring ingredients to bring back. Between the many gifts we were given from Food Buzz (thank you), and my shopping trips to Sur la Table and ten other food shops, I had to fed ex most of it home.
However, I did stuff my suitcase with gordo beans, blood orange olive oil and several pastas, but my bag decided to stay a little while longer in Dallas.
After five days of not cooking, I needed to cook, way more than I needed to eat. (You’ll find out why, once I post my Food Buzz Festival experience). My first cooking would have to be with whatever I can find in the house, as I got in from San Francisco at 1:00 this morning. I’m ready to cook, but not shop.
I live and stand by simple cooking with on-hand ingredients that yields a divine plate. The frittata is the perfect answer to improvisational cooking. Frozen sweet peas, prosciutto, onion, eggs, mint, parsley, pecorino and fifteen minutes gives you breakfast, lunch or dinner in farm fresh fashion.
My nearly bare cupboard inspired me to make my first sweet pea frittata, as I always have frozen peas and eggs and our warm weather has kept my herb garden alive.
I love peas. They might be my favorite sweet, and I was a little concerned that maybe peas would be too sweet for eggs, but once you add prosciutto and pecorino, it’s all the right kind of savory medley I believe eggs deserve.
I think the sweet pea frittata may have just replaced my favorite and family traditional asparagus frittata, and will be something we make again and again.
I grew up watching every woman make frittata on top of the stove using a plate, two pot holders and turning it over and back into the pan. I remember how nervous I was making my first one, but I encouraged you to try it here with a yellow squash frittata. It is the most divinely satisfying practical and versatile dish a kitchen can yield.
I cook and flavor my ingredients first. In this case, the onion goes into a cold pan with a bit of butter and olive olive oil. After it’s softened, I add frozen peas, about enough to cover the pan well. Then break up a few pieces of prosciutto, until they are a little browned, but not crisped, more chewy.
- Extra virgin olive oil (enough to cook eggs in)
- 1 teaspoon butter
- ¼ onion, finely diced
- Frozen peas (enough to cover pan with a little crowding)
- 2 slices prosciutto
- 7 large eggs, beaten
- Pecorino cheese, freshly grated (about 2 tablespoons)
- Mint and parsley (enough to sprinkle over entire frittata twice)
- Sea salt, pepper to taste
- This is a 9” inch skillet. Make sure there is enough olive oil so the eggs do not stick and use medium heat. Add eggs.
- Use a spatula to allow the eggs to keep running underneath to cook. Then sprinkled some freshly grated pecorino cheese, half of the chopped mint and parsley.
- Once the top seems fairly solid enough to turn, use a plate, flip pan, and slide back into to cook the other side. That side will not take very long. Sprinkle with more herbs.
- Serve at room temperature with crusty bread and a salad.