Sweet Pea and Prosciutto Frittata
Sweet Peas find their way into this frittata, a great brunch or dinner.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Brunch
Cuisine: Italian
Servings: 4
Author: Angela Roberts
- Extra virgin olive oil enough to cook eggs in
- 1 teaspoon butter
- 1/4 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.