Italian Frittata is cooked on both sides and is served in slices like a cake. This one is just perfect as an appetizer or to accompany a fresh salad.
Grated Parmesan or Pecorino, 40 g
Thyme, fresh or dried, 10 g
Extra Virgin Olive Oil
A pinch of Salt and Black Pepper
If you’re using fresh peas, blanch them for about 5 minutes in boiling water. If you’re using frozen peas, instead, you can use them still frozen or unfreeze them at room temperature.
Finely dice the onion and brown it in the pan with 1 tablespoon of olive oil and 1 tablespoon of water; this will make the onion softer. Add the peas to the pan along with some thyme leaves and a pinch of salt; stir fry for at least 10 minutes, stirring occasionally.
Beat up the eggs in a bowl and add Parmesan, turmeric powder and a pinch of black pepper. If you think the mixture is too liquid, add some breadcrumbs to it; if instead you think it’s too thick, add some milk, according to your taste
Add the peas to the egg mixture and stir well. Heat up a tablespoon of Extra Virgin olive oil in the pan, then pour the eggs and cook the frittata on medium to low heat for 5 to 7 minutes.
Tip: The pan must be fairly hot when you pour in the egg mixture – but if you cook the frittata on too high heat, it will turn out very dry, or even burnt. Cook the egg mixture on medium heat for the first two minutes, then turn down the heat to low.
Make sure the Frittata is evenly cooked on both sides by turning it. Cover the pan with the lid or a large flat plate, then turn the pan upside down whilst keeping the lid on top of it. Let the frittata slide back from the lid to the pan so that it can cook on the other side for about 5 minutes.