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Pea & Pecorino Frittata
Ingredients
- 6 eggs or more depending on how fluffy you want your frittata
- ½-1 cup heavy cream again – depends on fluffiness
- ½ cup grated pecorino cheese
- ¾-1 cup frozen peas add as much or as little peas as you like, this is your own preference.
- black pepper to taste
- dried mint to taste (optional)
Instructions
- In a bowl, scramble eggs.
- Add in pecorino cheese and heavy cream along with any seasonings.
- Whisk mixture. The more whisking you do the more air will be added – which makes for a fluffier frittata.
- In a pan, add butter and light olive oil till butter melts and starts to fizzle.
- Add frozen peas to pan to defrost. Season lightly with salt and pepper.
- Once peas are mostly cooked through, drizzle the egg mixture over the peas till the peas and pan are covered.
- Reduce heat to medium low and cover with lid. Check often and move pan around so that the eggs can get mostly cooked through. You want the eggs to cook through but not burn the bottom. If the bottom gets brown too fast, reduce heat to low.
- When most of the eggs have cooked through, bring pan over to the sink. With a dish that is the same size as the pan, cover the pan with the dish and carefully flip. There will be some extra egg- its ok.
- Quickly push the egg back onto the same pan to finish cooking the other side. Return to stove and cover with lid. Place heat to medium to cook through.
- Slide the frittata off the pan and onto a dish. Garnish if you like with parsley and cut like a pizza. Enjoy!
Video
Is It An Omelette Or A Quiche?
Maybe its neither. Or maybe it’s both. I haven’t a clue. But what I do know is that the pea frittata has been a staple in my life for as long as I can remember. A frittata (what I believe translates to “a frying”) is an egg based breakfast filled with whatever your heart desires. And although they say it is breakfast, I have eaten this as an appetizer, a brunch dish, and many a drunken night. It is simple enough that anyone can make, although the flipping of it all can get a little tricky. Now, some consider this the Italian Omelets, to which I say, I don’t think so. See, omelets are usually folded no? Not my frittati’s! My frittata is round and pan shaped. Which then lends the question – well, then is it a quiche? Which again I say – Nope! A quiche, though similar in filling, has a pie crust usually. This – is just good old fashioned fried eggs.
The Fillings
Now, this is where personal preference come in. When it comes to fillings, you can add whatever you like. Seriously. But your timing has to be good. So, here are the basic rules of it all. If you are adding vegetables, sauté them first. Then, you can either pour the egg mixture over said veggies, or, you can remove veggies, add the egg, and then control the spread of the vegetables. Depending on how I feel, I do both. One essential in your frittata has to be the pecorino cheese. It adds all the salty goodness.
The issue with just pouring the egg over, sometimes it centers all of the vegetables around the rim or just in the center. Whereas if you remove the vegetables, you can control where you put what. Now, if you are adding meats- say cooked ham or sausage chunks, I would tell you to add it after the mixture. My favorite filling has been, and will always be, peas. Something about Frittata di Pisselli (Pea and pecorino frittata) just reminds me of my childhood. It’s also cheap and easy. Other popular options are the classic potato and egg, tomato and spinach, or zucchini. If you are interested in seeing some of those, comment below and I will gladly supply.
The Tips
So, the trick with the fritatta is cooking it on low for a bit. You want the bottom to brown but not burn and the top to be mostly cook through. If the top is too runny, the flip wont be good. So I tend to swirl my pan around a bit so the runny-ness can spread. I also let the runny eggs go under some of the edges so it can cook underneath. Another trick I use, is oil and butter. If you have seen my previous post, you know I love my Filippo Berrio Olive Oil that sautés, which I use to cook my frozen peas in before I add my egg. As far as direct measurements, for this post I really couldn’t give you any. I have been making Frittata’s for a very long time and it really is all by your own discretion. The more eggs you use, the more heavy cream and cheese you will need. Put enough to make it fluffy and creamy. Last tip, if you are adding a filling that is heavy, beat the heck out of your egg mixture. It will make it more fluffy and airy. Sometimes, if I have a pint of egg whites, I will add those in for a more fluffier effect. Pea & pecorino frittata is sure to make your breakfast rotations!
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