Sweet-Pea-and-Onion Frittata

sweet-pea-and-onion frittata
Photo: Nico Schinco
Prep Time:
15 mins
Total Time:
25 mins

Try this power breakfast on for size—or try it for dinner: protein-packed eggs are combined with fresh English peas, creamy goat cheese, and sweet onion, and cooked on the stovetop, then finished under the broiler for a sturdy and sliceable frittata. Top it off with a crown of lightly-dressed pea shoots, which are packed with phyto-nutrients (natural chemical compounds found in plants that help prevent disease), as well as B vitamins, for an extra spring in your step.


  • 5 large eggs

  • ¼ teaspoon kosher salt

  • Pinch each of freshly grated nutmeg and ground pepper

  • 1 tablespoon extra-virgin olive oil, plus more for serving

  • 1 cup thinly sliced sweet onion

  • ¾ cup fresh English peas

  • 1 ounce fresh goat cheese

  • 1 cup pea shoots

  • Fresh lemon juice


  1. Preheat broiler with a rack in top third of oven. Beat eggs with 1/4 teaspoon salt, nutmeg, and pepper. Heat 1 tablespoon oil in a small ovenproof skillet over medium.

  2. Add 1 cup thinly sliced sweet onion; cook, stirring, until softened, 4 to 5 minutes. Stir in 3/4 cup fresh English peas and cook for 30 seconds. Add egg mixture to skillet; cook, stirring occasionally, until large curds form and edges begin to set, 1 to 2 minutes.

  3. Crumble goat cheese over top and broil until frittata is puffed, golden, and just set, about 2 minutes. Let stand 5 minutes; meanwhile, lightly drizzle pea shoots with fresh lemon juice and oil and season to taste. Serve dressed pea shoots on top of frittata.

Cook's Notes

One pound of unshelled peas yields about one cup of peas, which provides eight grams of muscle-fueling protein.

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