Frittata with zucchini and green peas
6 servings
35 minutes
Frittata with zucchini and green peas is a true embodiment of Italian rustic cuisine, simple and elegant. The combination of the delicate taste of zucchini, the sweetness of green peas, and aromatic herbs creates a light yet rich dish. At its core are eggs that transform the vegetable mixture into a golden, fluffy omelet. Topped with parmesan, it gains a subtle nutty note that beautifully complements the freshness of the ingredients. Frittata is versatile: it's perfect as a warm dish for a cozy family dinner or as an appetizer for an outdoor picnic. Combining simplicity in preparation with refined flavor, this dish embodies the traditions of Italian cooking filled with warmth and joy.
1
Heat a 23 cm diameter skillet and add olive oil. Sauté finely chopped onion for 3-4 minutes over medium heat until soft, then add thinly sliced zucchini. Sauté zucchini for 5 minutes until soft. Add peas and finely chopped herbs to the skillet.
- Olive oil: 4 tablespoons
- Onion: 1 piece
- Courgette: 3 pieces
- Green peas: 175 g
- Tarragon leaves: 1 bunch
- Parsley: 1 bunch
2
Beat the eggs and pour them over the vegetables. Lower the heat and cook for 5 minutes until the eggs set and are cooked through. Check if the omelet is golden brown on the bottom using a spatula.
- Chicken egg: 8 pieces
3
Sprinkle with grated parmesan and place under a preheated grill for 1-2 minutes until golden brown.
- Parmesan (Parmigiano Reggiano): 25 g
4
Cut into pieces and serve the frittata hot or cold at a picnic with crispy bread.
- Ground black pepper: to taste
- Salt: to taste
