This week, I was guilty of burning the candle at both ends. Twice I woke up at 5 am to go running. Wednesday night, I was out until 10 pm for my very first cooking school class (takeaways thus far include: no leaving knives in the sink, the Vulcan ain’t your mamma’s oven, and even skinny people look bloated in hounds tooth chef pants), and Thursday night I got home at 11:30 pm after an awesome night celebrating the upcoming nuptials of a good friend. So come Friday evening, I was tired, cranky, and jonesing for an easy, filling dinner.
Enter the pea and mint frittata. The brain-child of Clotilde (i.e. Chocolate and Zucchini), I had been eyeing this dish ever since I bought her cookbook. You see, quiche and I are like this (she said, brandishing her crossed fingers), but quiche and my hips aren’t on speaking terms. So a frittata, with its crust-less quiche qualities, seemed to be the only natural option for a gal like me.
Like most of my go-to recipes, you can count the number of ingredients on just your fingers (not your toes and other appendages) and there are but three steps. In fact, you just mix everything in a bowl and 25 minutes of baking later, you have a fluffy, minty frittata. I loved the abundance of peas in each bite, but you could probably scale back if you aren’t a huge fan. And even though there are six eggs in this puppy, you definitely don’t feel like you were shot with a tranquilizer dart after polishing off a slice or two. Nate and I had this for dinner, but it would be just as nice beside a spinach salad and some bagels and lox at a brunch buffet.
Pea and Mint Frittata
Courtesy of Chocolate and Zucchini
1 and 1/3 cups frozen peas (no need to thaw)
1 teaspoon olive oil for greasing pan
6 extra-fresh large eggs
1/3 cup light cream
1 cup coarsely grated cheese (Manchego or Pecornio Romano)
12 fresh mint leaves, chopped
1/4 teaspoon salt
Pinch of nutmeg
Freshly ground pepper
1. Preheat the oven to 425 degrees. Grease a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the eggs, cream, cheese, and mint. Season with salt, a pinch of nutmeg, and a few turns of the pepper mill. Add the peas, stir gently to combine, and pour into the prepared cake pan.
3. Put into the oven to bake for 25 minutes, until golden and puffy. Transfer the pan on a rack to cool for 5 minutes. The top will settle. Remove from the pan and serve warm or at room temperature. This will keep for up to a day, tightly wrapped and refrigerated.