Zucchini and Mint Frittata with Green Peas

We blog about this recipe here.

Zucchini and Mint Frittata with Green Peas

  • 1 T olive oil
  • 1/3 c onion, diced
  • 1/2 medium summer squash, diced (about 1/3 c – in about 1/2″ dice)
  • 1/4 tsp dried oregano – or paprika
  • 1/3 c frozen peas, run under hot water to quickly defrost
  • 3 eggs, lightly beaten and seasoned with 1/4 tsp salt and 1/8 tsp pepper
  • 1 oz (a scant 1/4 c) crumbled feta cheese
  • 1/3 c grated parmesan cheese
  • 2 T chopped mint

Turn the oven broiler on.

Heat the olive oil in a 6″ oven-proof skillet over medium heat.  Add the onion, squash and oregano and cook and stir until both are soft but not squishy (several minutes).  Add the peas and cook another minute or so.  Spread the mixture so it evenly covers the bottom of the pan and then carefully pour in the eggs and scatter the feta over the top.  Give it all a stir.

Turn the heat down to low and allow the frittata to cook for about 5 minutes.

When there is just a little unset egg on the top of the frittata, sprinkle the parmesan cheese over the entire frittata and put the frittata under the broiler (about 6″ from heat), watching carefully, for approximately 2 minutes – or until the edges have started to brown nicely and the center is set and the cheese melted.  Scatter the mint over the top and serve.  The frittata will be good at room temperature and will keep several days in the fridge.  If re-warming, the oven is preferred to the microwave.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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