A quick and easy frittata made with a few staple ingredients, this dish is a classic in Italian households. Whether it's for a simple, last minute lunch, dinner or a brunch gathering, baked Italian frittata with peas is a must in your repertoire of egg recipes!
Where has this frittata with peas been all my life? This is without a doubt the best frittata I have ever tasted! There's just something about the sweet flavor of the peas that makes this baked Italian frittata so unique and flavorful.
Of course I do know where this recipe has been all my life. I distinctly recall my mother preparing it at one point although it was then banned at our house due to my allergy to peas. A strange allergy indeed, but thankfully I'm over it!
Peas in a frittata? Yes, in fact this is quite common. And you know how we Sicilians love our peas! We add them to all kinds of recipes such as stuffed meatballs with peas; Sicilian baked rice and eggplant; Sicilian lasagna or pasta with fava beans and peas to name a few.
Of course this frittata would be wonderful with freshly picked spring peas. But if those are hard to find (as in my case here in Canada), frozen green peas are definitely the next best choice. They are flash frozen at their peak and are what I always use in my recipes.
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Here's why we love this frittata with peas recipe!
- Quick and easy last minute idea when you want something in a hurry.
- All you need are a few basic staples on hand to prepare this frittata. I always have eggs and grated Parmigiano cheese in the fridge and a bag of frozen peas in the freezer. The possibilities are endless!
- I also use this easy oven baked method to prepare my frittatas. This means no tricky or messy flipping of the pan!
- All you need to complete this simple meal is some crusty bread, and perhaps a salad if you wish, and you have the perfect meal.
Frittata with Peas Ingredient List
- Green peas: fresh peas are ideal but frozen green peas are definitely the next choice!
- Grated cheese: Parmigiano or Pecorino Romano or a combination of both are fine.
- Freshly chopped parsley: mint would be a good alternative.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Baked Italian Frittata with Peas
- Place your oven rack at the highest setting in the oven and turn on the broiler. Heat oil in a 10 inch non-stick pan or cast iron pan over medium heat. Sauté onion until translucent, about 3-4 minutes.
- Stir in the peas, a pinch of salt and ⅓ cup of water. Cook, stirring occasionally, for 6-7 minutes, until most of the water evaporates but the pan is not dry. If so, add an extra drizzle of olive oil. (You don't want the frittata to stick to the bottom).
- Meanwhile beat the eggs, grated cheese, parsley, ¼ teaspoon of salt and pepper (to taste) in a bowl.
- Pour the egg mixture over the peas and give a gentle stir to evenly distribute the peas in the eggs.
- Let cook about 1 ½ minutes to allow the bottom to set. Transfer the pan to the oven and broil for 2-3 minutes until the top is golden brown and puffy. Check the frittata after each minute to ensure it doesn't burn.
- Remove the pan from the oven and use a spatula to carefully slide the frittata onto a serving plate. Or you may place a plate over the hot skillet and carefully (with oven mits) flip the pan to plate the frittata. Serve hot or at room temperature or even cold in a panino!
Italian Frittata with Peas Recipe FAQs
Yes you may prepare it solely on the stove top. After2-3 minutes of cooking, place a plate over the skillet and flip the frittata onto the plate. Then slide the frittata back in the skillet to cook the opposite side, 2-3 minutes. Definitely a messier choice and that's why I prefer the oven method!
For a non-vegetarian version, sauté some pancetta or crumbled sausage without the casing along with the onion in the first step.
Keep leftover frittata refrigerated for up to 2 days. Reheat in the oven before serving or serve cold.
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Baked Italian Frittata with Peas
Equipment
- non-stick or cast iron skillet, 10 inch
Ingredients
- 1 small onion diced
- 3 tbsp, olive oil
- 2 cups peas freshly shelled or frozen
- 6 large eggs
- ½ cup grated Parmigiano cheese
- 2 tbsp. parsley freshly chopped
- salt
- black pepper to taste
Instructions
- Place your oven rack at the highest setting in the oven and turn on the broiler.
- Heat oil in a 10 inch non-stick pan or cast iron pan over medium heat. Sauté onion until translucent, about 3 minutes.
- Stir in the peas, a pinch of salt and ⅓ cup of water. Cook, stirring occasionally, for 6-7 minutes until most of the water has evaporated but the pan is not dry. If so, add an extra drizzle of oil to the pan.
- Meanwhile beat the eggs, grated cheese, parsley, ¼ tsp. salt and pepper (to taste) in a bowl.
- Pour the egg mixture over the peas and give a gentle stir to evenly distribute the peas in the eggs.
- Let cook about 1 ½ minutes to allow the bottom to set. Transfer the pan to the oven and broil for 2-3 minutes until the top is golden and puffy. Check on the frittata after each minute to make sure the top does not burn.
- Remove the pan from the oven and use a spatula to carefully slide the frittata onto a serving plate. Serve hot or at room temperature or even cold in a panino!
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