It has been much harder than I thought it would be to eat enough vegetables during my pregnancy. But Jon came up with a great way to add some veggies to the one meal of the day that is usually void of anything green. He calls it Pea and Herb Frittata. It’s basically eggs, peas and a sprinkle of some fresh herbs.
Although peas don’t seem like your average breakfast food, they can actually help give your average egg dish a zing of flavor, color and nutrients. Plus, their smooth texture is similar enough to the consistency of scrambled eggs that they don’t seem out of place.
Here’s how Jon makes it.
salt & pepper
Turn skillet to medium heat
Add frozen peas
Drizzle some olive oil over the peas and add a couple pinches of salt & pepper
Add some finely chopped mint to the peas
Once it starts to simmer, turn heat down to low
Finely chop up the chives
Crack the eggs into a bowl and add a little bit of milk
Wisk the eggs (but don’t beat them)
Pour eggs in pan with the peas
Add some salt and pepper to the eggs
Turn heat back up to medium
Throw some grated cheddar on top of that
Add in the chives
After a minute or so, gently mix and turn over the eggs
Occasionally stir until the eggs are just barely cooked