Saturday, February 17, 2007

Frittata with Peas and Mozzarella

This is a quick creation we did one night when we were hungry and tired and out of food. It's based on the basic Italian frittata with peas. The measurements are approximate because nothing was actually measured.

Frittata with Peas and Mozzarella

Frittata with Peas and Mozzarella
Serves 2

Olive oil
4 eggs
1/2 cup Parmesan
1 cup frozen peas
Italian herbs, such as basil, oregano, thyme, and rosemary
Log of mozzarella, sliced

Heat medium skillet with olive oil. Beat together the eggs and Parmesan and herbs and pour into skillet. Swirl the skillet so that the egg mixture is evenly distributed. Add peas in an even layer. Cook until the edges start to brown and pull away from the pan. Top with slices of mozzarella and place the pan under the broiler for a couple minutes until the cheese is melted. Serve with salad and bread for a light meal.

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