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.
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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