Print

Fresh Spring Pea and Mint Frittata

fresh spring pea and mint frittata - featured image
Print Recipe

A bright and savory frittata featuring fresh spring peas, mint, goat cheese, and lemon zest, perfect for a quick and impressive brunch.

Ingredients

Scale
  • 6 large eggs
  • 1 cup fresh spring peas (shelled; frozen peas can be used as substitute)
  • 1/4 cup fresh mint leaves, finely chopped
  • 4 oz goat cheese, crumbled
  • 1 tsp fresh lemon zest
  • 2 tbsp olive oil
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1/4 cup milk or cream (whole milk or cream preferred; dairy-free milk can substitute)
  • Optional: 1 small shallot, finely chopped

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, crack 6 large eggs and add 1/4 cup (60 ml) of milk or cream. Whisk vigorously until smooth and slightly frothy, about 1-2 minutes. Season with salt and freshly ground black pepper.
  3. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Add finely chopped shallot (if using) and sauté for about 2 minutes until softened and fragrant.
  4. Add fresh peas and cook for 3-4 minutes until tender but still bright green.
  5. Stir in 1/4 cup chopped fresh mint leaves and cook for 30 seconds to release aroma, being careful not to overcook.
  6. Pour the beaten eggs evenly over the peas and mint in the skillet, tilting the pan to coat the bottom completely.
  7. Sprinkle 4 ounces of crumbled goat cheese evenly over the top, then grate 1 teaspoon of fresh lemon zest across the frittata.
  8. Cook undisturbed over medium-low heat for 4-5 minutes until edges start to set but center is still slightly runny.
  9. Transfer the skillet to the preheated oven and bake for 8-10 minutes until the frittata is fully set in the center and has a light golden crust on top.
  10. Check for doneness; the frittata should be firm but still moist. If wobbling, bake for an additional 1-2 minutes, watching closely.
  11. Remove from oven and let rest for 5 minutes before slicing and serving.

Notes

Use fresh lemon zest for best flavor. Avoid overcooking mint to prevent bitterness. Let the frittata rest before slicing for easier serving. If in a hurry, cook entirely on stovetop with a tight-fitting lid, but oven finish improves texture. Cast iron skillet recommended for best crust and even cooking.

Nutrition

Keywords: frittata, spring peas, mint, goat cheese, lemon zest, brunch, easy recipe, vegetarian, gluten-free

Find it online: https://yumyep.com/fresh-spring-pea-and-mint-frittata-recipe-easy-and-perfect-for-brunch/