Copyright © 2015 Ranelle Kirchner - All Rights Reserved - Designed by Adrian Daniel Schramm
Minted Pea Frittata
2 cloves garlic
1 small yellow onion
1 tablespoon mustard
2 tablespoons water
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
pinch freshly cracked black pepper
3 Tablespoons olive oil
2 green onions
1 cup peas (if fresh, blanched and drained)
1 small bunch mint
Garnish: Yogurt and shredded mint
Preheat oven to 375 degrees F.
Heat oil in a large pan and cook yellow onions and garlic. Once cooked for about 3 minutes, add peas.
Meanwhile in a medium bowl, beat the eggs with 2 water.
a) Add the eggs and 3/4 mint to the pan, season with salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 minutes), sprinkle on the cheese and transfer pan to the oven.
b) Alternatively, one may use a spring form pan. If using this technique, in a bowl whisk eggs with mint, mustard, salt and pepper. Butter the pan and evenly spread the pea mixture on the bottom. After, pour the egg concoction over and sprinkle on the cheese.
Bake until golden, and set, about 10 minutes (check for doneness) for method a) and for about 15 minutes for method b). Remove and allow to cool slightly.
Garnish with remaining mint and yogurt.
(option to serve on cucumber rounds sliced and garnished with pea shoots)
Serve and eat!