This pea and spring onion frittata is ideal for lunch or a midweek evening meal. Delicious served hot or cold.
- Quick and Easy
- Versatile
- Hot or cold
- Great for using up ingredients
- Cheap and cheerful
Ingredients
- frozen peas
- spring onions (US=Scallions)
- butter
- eggs, large
- Ricotta, crème fraîche or milk
- Parmesan cheese finely grated
- Parsley (optional)
- salt and freshly ground black pepper
Frittata, Tortilla or Omelette?
So what exactly is a Frittata and how does it vary from a Tortilla or omelette?
When deciding what to call this recipe it made me think about what exactly is a Frittata. Is it just the Italian name for what a Spaniard would call a tortilla and we Brits might call an omelette? I decided to do a bit of research.
The Italian word frittata derives from friggere and roughly means "fried". This was originally a general term for cooking eggs in a frying pan or skillet.
More recently frittata has become a term for a deeper omelette with at least one additional ingredient added to the eggs before cooking. Unlike a conventional omelette where the ingredients are added on top of a cooked omelette before folding.
The eggs may be whisked, to incorporate more air than in a traditional omelette, to allow a deeper filling and a fluffier result. The mixture is then cooked over a very low heat, more slowly than an omelette, until the underside is set but the top is still runny. It is then either turned over or grilled briefly to set the top layer or baked. – source Wikipedia.
So we can see that basically a Frittata is a deep flavoured omelette. But how does it differ to a Tortilla?
According to The Gormandmum, the main difference between a tortilla and a frittata is in how the eggs are finished. The Tortilla is always cooked completely on the hob and a Frittata is finished in the oven.
Note: This varies from the Wikipedia definition and while a traditional Tortilla is cooked on the stovetop, I have also seen recipes for tortillas that are baked, including my own Baked Tortilla. So I think we can conclude that a frittata and a tortilla are indeed much the same thing.
So given that this Pea and spring onion frittata is flavoured with Parmesan and ricotta cheese which are Italian and the eggs whites are whisked to make it lighter in texture I have opted to call it a Frittata.
Confession time! My baked tortilla has Mozzarella in it so maybe that should also have been a Frittata. We Brits love taking other cuisines and giving them our own not always authentic tweaks, so please forgive me.
Cook's Tip
- It is essential that you use a frying pan with an ovenproof hand when following this recipe as it stands. If you do not have a suitable pan, grease a 23cm (9in) solid round cake tin. Fold the cooked spring onions into the frittata along with the peas and herbs before transferring to the tin and then bake.
- Take extra care when removing a frying pan from the oven. Keep the handle covered with a cloth, it is very easy to forget the handle is hot and go to pick it up again. (Trust me I've done it!)
A versatile dish
A dish for any time of the day
One thing is for sure, a Frittata makes a great versatile dish. Delicious hot or cold it can be served for lunch, dinner or even breakfast or brunch. Perfect for picnics and great for packed lunches.
Easy to adapt
I have added peas but you can easily change that to another vegetable which makes Frittatas ideal for using up any spare veggies such as broccoli or carrots that you have in the fridge. Simple cook until just tender to the bite before adding.
The Ricotta can be replaced by creme fraiche, cream, mascarpone or even milk and the Parmesan with another grated hard cheese such as cheddar or gruyere. The choice is really down to you.
I’ve thrown in some chopped parsley but you could easily substitute that with snipped chives, chopped mint or some shredded basil leaves.
Step by step Fritatta
Step 1
Cook the peas.
Step 2
Sauté the spring onions.
Step 3
Separate the eggs.
Step 4
Beat egg yolks with ricotta and seasoning.
Step 5
Beat in the Parmesan cheese.
Step 6
Whisk the egg whites until standing ion soft peaks.
Step 7
Fold yolk mixture into the whisked egg whites in batches.
Step 8
Fold the peas and parsley into the mixture.
Step 9
Pour into pan with the spring onions and gently stir to combine.
Step 10
Bake. Serve hot or cold.
Dishes you may like to serve with Frittata
Pea and Spring onion (scallion) Frittata
Equipment
- 20-23cm (8-9in) frying pan with oven proof handle or
- 20-23cm (8-9in) solid round cake tin
Ingredients
- 200 g frozen peas
- bunch spring onions about 8
- 15 g butter
- 6 large eggs
- 3 tbsp ricotta, crème fraîche or milk
- 50 g Parmesan cheese finely grated
- 4 tablespoon chopped parsley (optional)
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.Place 200g (7oz) frozen peas in a small pan and cover with boiling water. Return to the boil, then drain and set aside.
- Trim a bunch of spring onions and slice including some of the green tops of the onions. Melt 15g (½ oz) butter in a frying pan with an oven-proof handle and gently sauté the spring onions until just tender. Set aside.
- Separate 6 eggs. Add 3 tablespoon ricotta cheese, crème fraîche or milk and 50g (2oz) grated Parmesan cheese to the egg yolks. Season with salt and pepper.
- Whisk the egg whites until standing on soft peaks, then using a metal spoon or spatula, fold in a little of the egg yolk mixture. Then carefully fold in the remaining egg yolk mixture.
- Fold in the drained peas, followed by 4 tablespoon chopped fresh parsley, then pour into the frying pan. Place in the centre of the oven and bake for 15 – 20 minutes until pale golden and set.
- Serve hot, warm or cold cut into wedges. Enjoy
Video
Notes
- It is essential that you use a frying pan with an ovenproof handle. If you do not have a suitable pan, grease a 20cm (8in) solid round cake tin. Fold the cooked spring onions into the frittata along with the peas and herbs and bake.
- Take extra care when removing a frying pan from the oven. Keep the handle covered with a cloth, it is very easy to forget the handle is hot and go to pick it up again.
- The frittata will keep in the fridge for up to 3 days.
- Not suitable for freezing
Nigel B
This turned out very well for minimal effort and enforced changes. I didn't have the scallions I thought I had so replaced them with gently sauteed yellow and red pepper and parsley was substituted with mint. I did have the peas, though. An excellent lunch with just some new potatoes from the garden.
I still managed to wrap my hand around the (very) hot pan handle!
Jacqueline Bellefontaine
Glad you enjoyed this Frittata your enforced variation sound delicious. and sorry to hear about your hand its so easily done.
All That I'm Eating
This looks great Jacqueline. Definitely a good recipe to make one evening and then have the leftovers for lunch the next day.
Jacqueline Bellefontaine
Exactly 🙂
Nic | Nic's Adventures & Bakes
Thanks for sharing, this looks very yummy and a very quick supper 🙂
Nic
Jacqueline Bellefontaine
Thank you it is indeed.
Eb Gargano | Easy Peasy Foodie
Oooh - yum! I love a good frittata. And I love the sound of your fillings too 😀 Eb x
Chloe Edges | Feast Glorious Feast
I'm rarely excited about the idea of a fritatta but I am loving the idea of pea and spring onion. Sound delish!
Caroline Roberts
Another lovely recipe. I'm struggling to find a good frittata frying pan as the handles are at the wrong angle. Is there one you'd recommend?
Jacqueline Bellefontaine
The pans I use for my frittata are carbon steel pans from a catering equipment shop ( think the make is Vogue and I got mine from Nesbits). You can get them with non stick coating but I prefer them without.
Michelle Rolfe
You know I adore eggs and this looks perfect for lunch for my husband and I while both working at home. Adding it to make next week for us as I know he will love it and we always have an endless of supply of eggs. Thanks for linking up to #CookBlogShare. Michelle x
Jacqueline Bellefontaine
🙂 Enjoy!
Michelle Frank | Flipped-Out Food
I adore frittatas, and I have to admit that I never knew the difference between "frittata" and "tortilla" (although I did know how omelettes are different—yay!).
Janice Pattie
I do love a frittata and with these ingredients often being to hand, I'll be giving this recipe a try very soon.
Jacqueline Bellefontaine
Hope you enjoy it as much as I did.