You may not know, but the Italian frittata and the French omelette have two different methods, albeit very similar.
Italian Frittata is alike the Spanish one.
Frittata is prepared with eggs, Parmesan, parsley, a little milk, salt and pepper. You can then add vegetables, cheese or even pasta.
The French omelette, on the other hand, has only one: eggs. Just whisk them with a pinch of salt and then cook them in a pan.
Frittata is cooked on both sides and is served in slices as a cake, the omelette is cooked only on one side and served folded in two. And let’s not forget our Frittata di Spaghetti – Neapolitan Omelette with Leftover Pasta!
With this Frittata we bring you a quick and tasty way to enjoy an Italian frittata made with peas and thyme, perfect both as an appetizer and as main course with a fresh salad as side-dish. Depending on how many guests you are expecting, you can change the amount of eggs used for the frittata: 4-5 eggs for 2 people and up to 8 for 4 people.
Serves: 4 | Preparation time: 10 mins | Cooking time: 10-15 mins
- Peas: 300 g
- Parmesan or Pecorino, grated: 40 g
- Eggs: 8
- Onions: 1
- Extra virgin olive oil (EVOO): 2 tbsp
- (optional) Breadcrumbs: 1 tbsp
- (optional) Milk: 1 tbsp
- Thyme, fresh: 1 sprig or Thyme, dried: 1 tsp
- Turmeric powder: 1 tsp
- Salt and pepper: to taste
If you’re using fresh peas, blanch them for about 5 minutes in boiling water. If you’re using frozen peas, instead, you can use them still frozen or unfreeze them at room temperature.
Finely dice the onion and brown it in the pan with 1 tablespoon of olive oil and 1 tablespoon of water; this will make the onion softer. Add the peas to the pan along with some thyme leaves and a pinch of salt; stir fry for at least 10 minutes, stirring occasionally.
Beat up the eggs in a bowl and add Parmesan, turmeric powder and a pinch of black pepper. If you think the mixture is too liquid, add some breadcrumbs to it; if instead you think it’s too thick, add some milk, according to your taste.
Add the peas to the egg mixture and stir well. Heat up a tablespoon of Extra Virgin olive oil in the pan, then pour the eggs and cook the frittata on medium to low heat for 5 to 7 minutes.
Tip: The pan must be fairly hot when you pour in the egg mixture – but if you cook the frittata on too high heat, it will turn out very dry, or even burnt. Cook the egg mixture on medium heat for the first two minutes, then turn down the heat to low.
Make sure Frittata is evenly cooked on both sides by turning it. Cover the pan with the lid or a large flat plate, then turn the pan upside down whilst keeping the lid on top of it. Let frittata slide back from the lid to the pan so that it can cook on the other side for about 5 minutes.
Serve at room temperature – or even cold.