Pea Tendril, Pea and Goat Cheese Frittata

Pea Tendril, Pea and Goat Cheese Frittata

Eating greens during both my pregnancies was at times challenging, especially in the first trimester. Prior to getting pregnant (both times) I ate lots of salad and was a huge fan of green smoothies. While pregnant I attempted to avoid greens like the plague but knowing how healthy they were had to find creative ways of disguising them. In my opinion, a frittata is an Italian egg pie (similar to a quiche)  and is a great way to mask other ingredients which one may not be a fan of, like greens. Greens are important during a pregnancy due to their high fiber, nutrient, vitamin and mineral content.
 
Something else also important to eat during pregnancy is protein, eggs which I adored during both my pregnancies pack a whopping 6-7 grams of protein per egg and during pregnancy we must eat a whopping 65-70 grams of it a day. Not an easy task at times. A frittata is another creative and effective way to get in the required amount of daily protein. I make a lot of frittatas because like a big pot of soup or deep dish pie one only need make one once during the week and then reap the benefits by heating up individual portions for the subsequent few days. I might add that room temperature or cold frittata is much like cold pizza, delish. I love seeing what is in season and incorporating it into my frittata. Throw some cheese into it and you and baby are happy. I love pea tendrils which are so mild and sweet and highly un-greens-like, paired with shallots, shelled peas, goat cheese and Terragon truly make a fantastic combination for a Spring frittata. High in protein, packed with greens and tasty too.
 
I made this recently at a Sunday brunch. It is rather large but will last you and your hubby or partner through the week. Serve with a carrot soup or vegetable dish on the side.
 
 
Pea Tendril, Pea and Goat Cheese Frittata
8-10 Servings
12-14 large eggs
salt and pepper
1 large shallot, minced
 2 tables spoons butter
 2 teaspoons olive oil
6-8 cups pea tendrils washed
1 cup fresh shelled peas
3/4 cup grated goat cheddar cheese
1/4 cup chopped fresh Terragon
*Pre-heat oven to 350 degrees
  1. In a large bowl beat the eggs with salt and pepper and set aside.
  2. In a large cast iron pan (or other large pan which can go into the oven) over a medium flame melt butter and olive oil together. Add shallots and cook till translucent about 6-7 minutes. Stirring frequently. Careful not to burn.
  3. Add Pea Tendrils and cook till the tendrils and wilted and soft. Stirring frequently. Add peas and remove mixture from flame and allow to cool 10 minutes.
  4. Stir the pean tendril mixture into the eggs and incorporate well.
  5. Add half the cheese until well combined.
  6. Coat the pan with cooking spray or a little bit of olive oil and pour the egg mixture into the pan. 
  7. Sprinkle the rest of the cheese and chopped Terragon evenly over the egg mixture.
  8. Place into the pan into the oven and bake for 35 minutes or until golden brown.
  9. (you may get an air bubble half way through on your frittata. Simply poke holes with a fork to relieve the steam pressure)
  10. Remove from the oven and allow to cool before slicing and enjoying.

-Anna Getty, Founder, Pregnancy Awareness Month

 

, , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>