Pea And Chive frittata

Frittata is one of my favorite dishes. They are so versatile. This one has just a few ingredients. It is a perfect mid week meal because it is so simple and quick. If you have leftovers it’s a great snack or lunch for the next day. Serve with toast if desired or a dollop of creme fraiche or arugula pesto.

Makes 4 servings

10 ounces fresh shelled English peas

2 teaspoons olive oil

8 eggs

1/4 cup heavy cream

2 ounces grated parmesan

1 teaspoon salt

1/2 teaspoon pepper

3 tablespoons chives (finely chopped)

Pre heat oven to 350.

In large pot, bring 6 cups of salted water to boil. Once at rolling boil, add peas and cook until bright green and barely cooked. (About 3 minutes) Strain and set aside.

In large bowl add eggs, cream, salt and pepper. Whisk to combine. Place 9 inch sauté pan over medium- low heat. Add oil to coat the pan, add egg mixture, very lightly cook the bottom of the egg mixture over the stove top. Add peas and chives and gently fold into egg mixture. Place pan in oven and bake until just set. (The middle should have a slight jiggle) About 15 -20 minutes. Remove, let rest 5 minutes. If you are brave, you can flip the whole frittata onto a plate or cutting board, just pull away the edges with a spatula first. Serve hot or at room temperature.