Happy Saint Patrick’s Day! For this joyous day, I wanted to bring green to my blog by introducing this delicious salty treat,  Frittata with Peas.

Again, it is effortless to make. Just beat some eggs, grab and mix a handful of Parmigiano and parsley, and there you go! You have a tasty lunch or dinner that may be accompanied by a refreshing orange.

Frittata with Peas, Parmigiano and Parsley

For St. Patrick’s Day, the streets of Philadelphia are dressed in green, and the children are all dressed in green and anxiously waiting for the parade.

The old Irish breweries and pubs are ready to serve green beers.

Luckily, St. Patrick’s Day is on Saturday this year, and few people have to go to work. I remember many years ago St. Patrick’s Day fell in the middle of the week, to go to work I took the train, and even when I returned from work, the train conductors were already drunk at the end of the day…

It was so fun that year; I laughed so hard my face was streaming with tears to see the conductors who could not even stand up persist in continuing to do their job.

Frittata with Peas, Parmigiano and Parsley

Frittata with Peas, Parmigiano and Parsley

Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Beginner Servings: 4 Best Season: Suitable throughout the year

Description

A frittata with peas, Parmigiano, and parsley is a delicious and satisfying dish that can be enjoyed for breakfast, brunch, lunch, or dinner. Here's a recipe to make this flavorful frittata:

Ingredients

Instructions

    • In a frying pan, lightly fry the onion in extra virgin olive oil without letting it burn. Pour the peas, the water, and a sprinkling of parsley.
    • Meanwhile, beat the eggs with salt, black pepper, Parmigiano, and a handful of parsley.
    • Pour the mixture over the peas and make sure that the peas are arranged evenly.
    • Cook them on low heat until the water evaporates and the peas are cooked.
    • Cover the pan with a lid and cook over low heat until the frittata is cooked and served.
Keywords: Frittata with Peas, Parmigiano and Parsley
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