- 4 large Eggs
- 0.5 teaspoon, divided Sea Salt
- 0.25 teaspoon, divided Ground Black Pepper
- 1 Tablespoon, chopped Dill
- 1 Tablespoon, chopped Parsley
- 1 Tablespoon Olive Oil
- 0.25 cup, finely chopped Onion
- 5 Small Gold Potatoes
- 0.3 cup Green Peas
- 0.5 cup Chicken/Vegetable Broth
Potato and green pea egg frittata that goes from stove top to oven for a family style breakfast or lunch.
This frittata is what weekend brunch goals are made of!
I look forward to the weekend for multiple reasons. Sleeping in, not having to work and delicious breakfasts!
One of my favorites to make and eat is frittata. I love that I am make it into a complete and filling meal.
Eggs are a no brainer for breakfast. They are packed with protein, can raise levels of “good” cholesterol, and are nutrient rich.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables.
The word frittata is Italian and roughly translates to “fried.”
Frittatas are lend itself to adding anything you have on hand. It’s a great way to use up leftover veggies and more!
Since green is my favorite food color, I love adding peas and herbs!
The peas are also slightly sweet which works for well with the potatoes and eggs.
Serve this potato and green pea egg frittata with a side salad for a complete meal!
Make The Egg Mixture
Get a large Oven-Safe Skillet
Heat a large oven-safe skillet on medium-high heat then add 1 Tablespoon of olive oil.
Once the oil is hot, add the finely chopped onions and sauté for 1-2 minutes.
Next, add the diced potatoes and brown on all sides for about 5 minutes.
Add 1/2 cup of chicken or vegetable broth and cover the skillet. Cook for 5-7 minutes or until the potatoes are fork tender and fully cooked.
Next, turn off the heat and add the egg mixture.
Spread out everything evenly then bake in the oven at 350°F for 7-8 minutes.