Pea and Zucchini Frittata with Basil

Pea and Zucchini Frittata with Basil

Pea and Zucchini Frittata with Basil is a light and nutritious dish, perfect for any meal of the day. Fresh peas and thinly sliced zucchini are cooked together and mixed into a beaten egg mixture. Chopped basil is added for a burst of fresh, herbal flavor. The mixture is then poured into a hot skillet and cooked until the eggs are set and the top is golden and slightly crispy.

The result is a fluffy frittata with sweet peas, tender zucchini, and aromatic basil, offering a harmonious blend of flavors and textures. This dish can be served warm or at room temperature, making it versatile for breakfast, brunch, or a light dinner.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine international

Servings 4

Calories 290 kcal

Ingredients

  

• 28.2 oz peas
• 1 large zucchini
• 1 bunch of basil
• 3.5 oz mixed salad greens mesclun
• 8 eggs
• 8.5 fl oz milk
• 1.76 oz grated Parmesan
• 0.35 oz butter
• 3 tbsp olive oil
• Salt
• Pepper

Instructions

 

• Shell the peas and boil them in salted water for 5 minutes, then drain.
  
• Cut the zucchini into 0.8-inch cubes. Sauté them with 0.18 oz butter, the olive oil, salt, and pepper for 10 minutes. Cover and cook for another 5 to 10 minutes.
  
• Whisk the eggs with the Parmesan, then add the milk and season with salt and pepper.
  
• Add the remaining butter to the cooked zucchini and mix well to melt the butter.
  
• Spread the zucchini mixture in a baking dish. Add the peas and half of the basil leaves, scattering them evenly.
  
• Pour the egg mixture over the vegetables. Bake for 5 to 10 minutes at 480°F (th.8-9).
  
• After removing from the oven, flip the frittata and sprinkle with the remaining basil. Serve with the mixed salad greens.
  

Video

Notes

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Keyword Basil, Frittata, Pea, Pea and Zucchini Frittata with Basil, Zucchini

Pea and Zucchini Frittata with Basil

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Discover Delicious Pea and Zucchini Frittata with Basil