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Sweet Pea and Prosciutto Frittata

Sweet Peas find their way into this frittata, a great brunch or dinner.
Prep Time15 mins
Cook Time15 mins
Total Time30 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.