peas frittata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 big tomatoes1 teaspoon ground cumin1 1/8-inch-thick round peeled fresh ginger, chopped8 large eggs1/4 cup freshly grated Parmesan cheese1/4 teaspoon (generous) salt3 tablespoons olive oil2 green onions, chopped1 cup frozen peas, thawed
Place tomatoes, , cumin and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper
Place eggs in bowl. Add cheese, and salt and blend well. Heat oil in large nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata on heat until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.
Number of Servings: 8
Recipe submitted by SparkPeople user REKHAKAKR.
Place eggs in bowl. Add cheese, and salt and blend well. Heat oil in large nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata on heat until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.
Number of Servings: 8
Recipe submitted by SparkPeople user REKHAKAKR.
Nutritional Info Amount Per Serving
- Calories: 109.5
- Total Fat: 6.2 g
- Cholesterol: 215.3 mg
- Sodium: 134.6 mg
- Total Carbs: 4.9 g
- Dietary Fiber: 1.0 g
- Protein: 8.5 g
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