Spring is in full force here, and in typical Chicago fashion – it’s rainy and cold one day and blissfully sunny and warm the next.  You truly never know what you’re going to get!  Today is a rainy one.   What else do you do on a rainy day, but get in the kitchen and cook, right?  I am going to cook from my book, Total Body Diet For Dummies, today.

I flipped to page 131 in the ‘Breakfasts’ recipe section of my book – it’s a frittata recipe.  Of course, I am going to do some swaps as I don’t have a few of the ingredients on hand (and I encourage you do the same!).  Instead of potatoes – I am going to add another delightfully starchy and spring vegetable: English peas.   My husband, Scott, thinks I went a little overboard on the peas – so I am going to dial it back in the actual recipe.

I am using fresh peas, but you can use frozen or even canned, if you’d like. . .peas are loaded with fiber, vitamin C, and potassium: all excellent for you!

STEAM THE PEAS: Simply, steam the peas to soften them.  Just toss peas into a steamer pot with water underneath and bring to a boil.  Steam for 5 – 10 minutes depending upon how soft you like them.  

SAUTE: Throw the cooked peas into sauté pan with sliced garlic cloves and a pat of butter.  Saute for 1 – 2 minutes.  After whisking the eggs, pour into the sauté pan with peas and garlic.  Cover and cook over low-heat for a few minutes.   Sprinkle top with chopped basil and Parmesan cheese.  If you want, add a bit of mozzarella cheese, too.  

Serves 8

Ingredients

5 whole eggs

Dash of salt and black pepper

1 pat salted butter

1 clove garlic, sliced

1 cup fresh peas, steamed

1/4 cup fresh basil leaves, diced

1/2 cup Parmesan cheese, grated

1/2 cup mozzarella cheese, shredded, optional for topping

Dijon mustard, optional, as an accompaniment

Directions

Whisk eggs until frothy in a small bowl.  Mix in salt and pepper.  Set aside.

On the stovetop, add butter to a sauté pan over medium heat.  Toss in garlic and peas and stir and sauté for a 1 – 2 minutes.  Add eggs to the pan and spread to cover the whole, round surface.  Turn heat to low and cover.  Allow eggs to cook for a couple of minutes.  While eggs are still cooking, sprinkle with basil and Parmesan cheese.  Cover and let cook for another minute.  If desired top with mozzarella cheese, cover and remove for the heat; allow eggs to finish cooking off the heat and the cheese to melt.

With a flexible spatula, loosen the sides all the way around the frittata.  The frittata should come right out of the pan (in a perfect world!)  and place it on a round plate.  Serve immediately with a dollop of Dijon mustard in the side.

For my Thyme and Roasted Potato Frittata, check out page 131 in my book.

Enjoy eating simply!

XOXO,

Vicki