Frittata is one of Italy’s most loved dishes—simple, versatile, and perfect for a last-minute lunch or dinner. This version, with sweet peas, onions, and fresh thyme, is light, satisfying, and packed with flavour.

Cooking a frittata is easy once you know the trick: it’s cooked on both sides, which means you just need to carefully flip it in the frying pan.

 

Serves: 4 | Preparation time: 15 mins | Cooking time: 15 mins

  • Fresh or frozen peas: 300 g
  • Parmigiano cheese, grated: 40 g
  • Eggs at room temperature: 8
  • Onion: 1, finely chopped
  • Extra virgin olive oil (EVOO): 2 tablespoons
  • (optional) Breadcrumbs: 1 tablespoon
  • Fresh thyme: 1 sprig, plus a few leaves
  • Salt and pepper: to taste

Method

  • If using fresh peas, blanch them in boiling water for 5 minutes.

  • If using frozen peas, either thaw them beforehand or use them straight from frozen.

Heat 1 tablespoon of EVOO in a non-stick pan, add the finely chopped onion, sauté until golden and soft.

Add the peas, a few thyme leaves, and a pinch of salt, cook 10 minutes, stirring occasionally until the peas are tender.

In a bowl, beat the eggs with the grated Parmigiano cheese and a sprinkle of black pepper.

If the mixture feels too runny, add a little more grated cheese. Mix the cooked peas into the eggs until well combined.

Heat 2 tablespoons of EVOO in a non-stick frying pan, pour in the egg and pea mixture.

Cook over medium heat for 5–7 minutes.

Tip: the pan should be hot when you pour in the eggs. Cook on medium-high for the first 2 minutes, then reduce the heat to avoid burning.

To cook evenly on both sides, cover the pan with a lid or large flat plate.

Carefully invert the pan so the frittata lands on the lid or plate, then slide it back into the pan to cook the other side for 3–5 minutes.

Slide the frittata onto a plate. Garnish with extra thyme if desired. 

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