Frittata with Peas and Green Onions

Extra Virgin
  • 8 to 12 eggs
  • 1/2 cup cold water
  • 1/2 tsp each salt and freshly ground pepper
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 bunch green onions, white and light green parts, sliced
  • 1 cup frozen petite peas
  • 1/2 cup shredded Fontina cheese
    • Preheat broiler. In bowl, beat together eggs, water, salt and pepper. Heat oil in large ovenproof skillet set over medium-high heat; cook green onions for about 2 minutes or until fragrant. Stir in peas. Pour in egg mixture; sprinkle with cheese.
    • Reduce heat to medium; cook, lifting edges of eggs as they set to let uncooked egg run underneath, for 3 to 4 minutes or until bottom is set. Transfer skillet to oven; broil for 3 minutes or until frittata is puffed and golden.
    • Tip:

      If possible, use a nonstick ovenproof skillet, as it will make getting the frittata out even easier.

      Recipe Provided by Chef Sharon Sanders

    Prep Time

    10 min

    Cook Time

    10 min

    Total Time

    20 min






    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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