Spring Frittata with Lemon, Artichoke & Peas

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.

Gibson & Smith
Prep Time
25 min
Cook Time
15 min
40 min


  • 3 large eggs, plus 8 large egg whites
  • 2 tbsp finely chopped fresh mint leaves
  • 1 tsp lemon zest
  • 1/2 tsp sea salt, divided
  • Pinch fresh ground black pepper
  • 1 1/2 tsp olive oil
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 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


  1. Preheat oven to 375°F. In a medium bowl, whisk eggs and egg whites, mint, lemon zest, 1/4 tsp salt and pepper.
  2. 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.
  3. Pour egg mixture over vegetables, swirling pan to spread evenly. Sprinkle with cheese and cook until egg sets at edges, about 3 minutes.
  4. 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.

Nutrition Information

  • Serving Size 1/4 of frittata
  • Calories 213
  • Carbohydrate Content 17 g
  • Cholesterol Content 144 mg
  • Fat Content 7 g
  • Fiber Content 8 g
  • Protein Content 19 g
  • Saturated Fat Content 2 g
  • Sodium Content 514 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g