Peas, whisked eggs, grated cheese, fresh thyme: this is our frittata, one of those ever popular Italian dishes that make up a lunch or dinner at the very last minute.
The Italian frittata is cooked on both sides, you just have to flip it in the frying-pan.
Serves: 4 | Preparation time: 10 mins | Cooking time: 15 mins
- Peas – fresh or frozen: 300 g
- Parmigiano or Pecorino cheese, grated: 40 g
- Eggs at room temperature: 8
- Onions: 1
- Extra virgin olive oil (EVOO): 2 tablespoons
- (optional) Breadcrumbs: 1 tablespoon
- Thyme, fresh: a sprig
- Salt and pepper: to taste
If using fresh peas, blanch them for about 5 minutes. If you use frozen peas, you can use them still frozen or thaw them previously at room temperature.
Finely chop the onion and brown it in a non-stick pan with a tablespoon of EVOO. Add the peas together with a few thyme leaves and a pinch of salt, add a little water and cook for at least 10 minutes, stirring occasionally.
In the meantime, beat the eggs in a bowl, add the grated Parmigiano or Pecorino cheese and a sprinkling of black pepper. If the mixture is too runny, simply add a little grated cheese.
Add peas to the beaten eggs and mix healthy.
Heat two tablespoons of EVOO in the non-stick frying pan, then pour in the eggs and cook the omelette over a medium heat for 5-7 minutes.
Tip: the frying pan should be quite hot when you pour in the egg mixture. Cook over medium heat for the first two minutes, then lower it.
Make sure frittata is cooked evenly on both sides by turning it. Cover the pan with the lid or a large flat plate, then turn the pan upside down while keeping the lid on. Slide frittata from the lid or a flat plate to the pan so that it cooks on the other side for about 3-5 minutes.