While we welcome frittata to our brunch table year-round, the lighter fare of the spring and summer months is simply irresistible. Fresh peas and leeks are the star of this bake, replacing fall and winter’s hearty root vegetables with a clean and delicate flavor that makes a perfect pairing to a round of bubbly brunch cocktails. Pair a sliver of out fluffy frittata with a side of leafy greens for a midday meal that captures the essence of the season.
4 large eggs
4 ounces egg whites, about 4 eggs
1/2 cup skim free milk
1/2 cup fresh peas, shelled
1/4 cup shredded Parmesan
1 leek, finely chopped
2 cloves garlic, minced
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
In a small frying pan, heat oil and sauté leeks and garlic until tender and fragrant.
Stir in fresh peas and cook for just a few minutes. Do not overcook peas; the goal is to heat and coat them, not soften them—a crisp pea is a happy pea!
Remove pea mixture from heat and pour into the bottom of a large tart pan or divvy the mixture up between three ramekins. Set aside.
In a large mixing bowl whisk together all eggs and Parmesan cheese until eggs are well incorporated. Season the mixture with salt and pepper and slowly pour over prepared tart pan. Be careful not to fill pan or ramekins to the to; you’ll want to leave room for the frittata to rise and puff up. Filling the pans too high may cause over flow and burn in the oven.
Transfer frittata to the oven and bake at 375°F for 15 to 20 minutes or until top is golden and fluffy. Serve warm. Frittata can be stored in an airtight container and refrigerated for up to 1 week.
Try our Buffalo Chicken Frittata for a heartier brunch recipe.