A frittata doesn’t have to be heavy with bacon and cheese. It can be fluffy with Greek yogurt and fresh with peas and mint leaves, like this one. So easy and so delicious for breakfast or as a side!
Spring Pea and Mint Frittata
- 4 tablespoons unsalted butter
- 1/2 pound fresh peas or frozen organic peas—thawed, drained and patted dry
- 1 1/2 cups plain Greek-style yogurt
- 8 large eggs
- 1/2 cup coarsely chopped mint, with extra leaves for garnish (optional)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Preheat the broiler. Make sure the rack is in upper third (6 inches from broiler).
- In a cast iron (or an oven proof skillet), melt the butter over medium heat. Add peas and cook for 3 minutes.
- In a bowl, mix half of the yogurt with eggs, mint, salt and pepper.
- Pour egg mixture over peas, turn the heat up to medium high, and let it cook for 4 minutes until edges are set and slightly golden.
- Transfer the cast iron to the oven and broil for 3 minutes, until top is set and lightly golden in spots.
- Top frittata with remaining yogurt, garnish with fresh mint leaves, and serve hot or warm.
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