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Italian Pea, Onion, and Ricotta Frittata
5 from 8 votes

Italian Pea, Onion, and Ricotta Frittata

A simple frittata makes a great brunch, lunch, or dinner item. This particular frittata is packed with sweet spring peas, white onions, farm fresh eggs, ricotta cheese, and fresh parmigiano cheese! 

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Calories: 227 kcal
Course: Breakfast, Brunch
Cuisine: Italian

Ingredients

  • 4 ½ cups peas petite, frozen
  • 1 medium onion finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon basil about 3-4 fresh leaves, torn by hand, leaves
  • ¼ cup Parmigiano Cheese more for topping
  • 6 large egg room temperature
  • ¾ cups ricotta cheese 200 grams
  • ¼ cup bread crumbs
  • 1 pat butter
  • salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1.  Preheat oven to 375 degrees F
  2.  Grease a 9" round tart or pie dish with butter and dust with bread crumbs until bottom and sides of pan are evenly coated. 
  3.  In a medium skillet, on medium high heat, add olive oil and onion. Cook 5 minutes until translucent and soft. Add peas and basil. Cook an additional 8 minutes. Season with salt and pepper and let cool about 15 minutes.
  4. In the meantime make the egg filling. In a large mixing bowl-  whip the eggs, by hand or with an electric mixer, until perfectly uniform and slightly foamy. Add the ricotta and mix again until well incorporated. Add the parmigiano and mix to combine using a fork. 
  5.  Add the peas and onions to the egg and ricotta filling. Pour into the prepared baking dish. Add several tablespoons of ricotta on top. Sprinkle with additional parmigiano cheese. Bake at 375 degrees F for 20-25 minutes (do not overcook it will continue to cook as it rests). Let set 10 minutes before cutting. 
  6.  Serve hot, room temperature, or cold as leftovers. 

Notes

  • Egg Quality Matters. This is a dish where EGGS shine! The better quality eggs the more tasty, custardy, and delicious it will taste.
  • Beat Eggs Well. This is a step you don’t want to miss or you won’t reach that unified creamy consistency you desire in the final bake. You don’t want to see striations of yolk or egg white. It should be a unified color and texture.
  • Use FULL FAT Dairy. Whole milk, ricotta, sour cream, yogurt, or crème fraîche are all great options. Anything less than a full-fat product will produce a less-unctuous frittata. This is due to the added “junk’ that is added to make products “low-fat”.
  • DO NOT use Fresh Veggies. Cook the the veggies FIRST and separately. If you add raw vegetables it will create a watery soupy mess.
  • DO NOT Over Bake! A frittata should have the consistency of an egg custard. If you bake it too long it will taste like dry scrambled eggs- yuck!

Nutrition Information

Calories 227kcal (11%) Carbohydrates 22g (7%) Protein 15g (30%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.03g (2%) Cholesterol 20mg (7%) Sodium 192mg (8%) Potassium 392mg (8%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 1041IU (21%) Vitamin C 45mg (50%) Calcium 156mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 227

% Daily Value*

Calories 227kcal 11%
Carbohydrates 22g 7%
Protein 15g 30%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.03g 2%
Cholesterol 20mg 7%
Sodium 192mg 8%
Potassium 392mg 8%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 1041IU 21%
Vitamin C 45mg 50%
Calcium 156mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.