Holiday Frittata
Holiday Frittata
Ingredients
Feeds 6 people as a main dish, or 12 as a starter
2 tablespoons olive oil
3 scallions (or 1 medium onion), finely chopped
2 - 3 jarred roasted red peppers, drained, rinsed, patted dry and diced
1 cup / 4.5 oz / 128 gr frozen peas, thawed
1 garlic clove, minced
10 free-range organic eggs
3 tablespoons milk (your choice of milk, I used almond)
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
Ground black pepper to taste
Directions
Heat one tablespoon of olive oil in a large nonstick frying pan (I used a 12-inch skillet). Add scallions (or onion) and garlic and cook, stirring often, for 4 to 5 minutes until scallions begin to soften. Season with salt and pepper, remove from the heat and scrape into a bowl. Rinse and dry the pan.
In a large bowl beat the eggs, stir in ½ teaspoon of salt, ground black pepper, milk, peas, jarred red peppers, parsley and cooked scallions.
Heat the remaining one tablespoon of olive oil in the pan used before, over medium-high heat.
Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface.
Turn the heat down to low, cover with a lid (use a pizza pan if you don’t have a lid that fills your skillet), and cook for 10 minutes.
From time to time remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn. It will turn a deep golden brown.
Using the lid (or a large plate) carefully flip the frittata and cook on the other side for further 3 to 4 minutes, shaking the pan a couple of times to make sure the frittata isn’t sticking.
Carefully slide the frittata from the pan onto a large platter.
Serve warm, at room temperature, or cold.