Updated: Jul 5
The luckiest ones that have access to a garden or to an allotment got them fresh but every one has a bag of peas or petit pois in the freezer, especially in this time of the year.
So let's use them in a way a bit less boring that just cooking them with some olive oil and parsley and let's do a frittata instead! When you add an egg everything is becoming more interesting.
This is also a lovely trick to make children eat a bit of veggies that otherwise they say they don't like.
And our mum used to do that with us, when we did not want it simple, she made some efforts and transformed it in a really sophisticated way (in our children eyes) that it seemed she added a bit of magic. Now we discovered the magic got names: eggs, cheese, fry.
This recipe is good for a quick lunch or to serve cut in little squares for an aperitivo or as a snack.
300 gr frozen peas 5 eggs 125 gr of pancetta 70 gr of breadcrumbs 50 gr of parmesan (if you like) Salt/ Pepper Extra virgin olive oil 1/2 onion
Heat a pan with a spoon of olive oil.
Cut 1/2 onion in little squares and cook it until softened and golden.
Add the pancetta and keep stirring until cooked.
Add now the peas to the onion and the pancetta and cook them until they become soft and add a teaspoon of salt to taste.
Beat the eggs in a bowl with salt and pepper to taste.
Once the peas are ready move them in the large bowl with the eggs, add the breadcrumbs and mix them quickly.
Heat the oil in a large non-stick frying pan and pour in the egg and peas mixture and distribute all over the pan with a spatula.
Cook at medium heat for around 5 minutes per side, helping you with a large plate to change the side.
Let it cool to room temperature and serve, or chill: perfect both ways.
COMMENTS You can have this frittata both without parmesan and without bradcrumbs. It will change a bit the consistence but it will be awesome anyway. Warm or cold is a question of taste: we love both ways. It can be saved, in a box, in the fridge for two days.