Pea Tendril, Pea and Goat Cheese Frittata

We love this recipe courtesy of Anna Getty.  Frittata’s are the Italian version of quiche, and a GREAT way to add protein into your diet.  And add more GREENS!

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.

Team PAM


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