Frittata with Peas and Green Onions

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Servings: 4-6
  • 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



    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

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