This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.
1 10-oz box or bag frozen peas, thawed and drained (or 10 oz fresh peas, blanched)
1 8-oz box frozen artichoke hearts, thawed and drained (or 8 oz fresh artichoke hearts, steamed or boiled)
1/4 cup grated Parmesan or Pecorino cheese
Preheat oven to 375°F. In a medium bowl, whisk eggs and egg whites, mint, lemon zest, 1/4 tsp salt and pepper.
Heat a 10-inch oven-safe nonstick skillet on medium and brush with oil. Add onion and garlic and sauté until tender, about 3 minutes. Add peas, artichokes and remaining ¼ tsp salt and sauté for 2 minutes, spreading vegetables in an even layer in skillet.
Pour egg mixture over vegetables, swirling pan to spread evenly. Sprinkle with cheese and cook until egg sets at edges, about 3 minutes.
Transfer skillet to oven and bake until eggs are cooked through and cheese has melted, about 15 minutes. Carefully transfer frittata to a serving plate or serve straight from skillet.
Fresh lemon zest shines in this classic pasta dish with meaty turkey sausage and just a kick of heat. For less than $2 a plate, this is a quick and easy supper that we’re sure will make it into regular rotation in your household.
We love breakfast frittatas here at CE, but we know that time doesn’t always permit a leisurely morning meal. Enter these scrumptious Italian-style mini frittatas with tomatoes, chicken sausage, mozzarella and basil that are baked in a muffin tin for ultra-portability.