Spring Sugar Snap Pea Frittata for Two Recipe

Celebrate the season with this fresh and easy Spring Sugar Snap Pea Frittata for Two recipe — perfect for brunch, lunch, or a light dinner.

Eggs are a versatile food and still worth the price in gold.  They can be whisked creamy and added to almost any seasonal ingredient like sugar snap peas to create this springtime Sugar Snap Pea Frittata.  Sweet scallions are also added to the mix for an even fresher take on brunch.

Both sugar snap peas and scallions are beautiful right now and adding them to a non-stick skillet with some beaten eggs makes one creamy Sugar Snap Pea Frittata that’s wonderful to enjoy any time of the day.  The entire meal is made in one pan, which makes it simple enough.

The green chive ends of the scallions make a great topping to bake on top of the custard-like eggs and offer a hint of what’s in this recipe.  Sugar Snap Peas (not to be confused with Chinese Snow Peas) are almost as sweet as candy this time of the year, and are only available for a short spring season.  You can double this recipe and make a meal for four as well, but it’s a cozy dish for two as it’s written.

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Ingredients

• 4 extra large eggs or 5 large
• 2 tablespoons half & half
• 1 tablespoon butter
• 1 cup sugar snap peas, cleaned and sliced in half
• 4 thin scallions, trimmed and white part sliced into 1 inch pieces (save green chives for top)
• 1/4 cup white cheddar cheese + 2 tablespoons
• 1/4 cup fresh parsley, roughly chopped
• salt and pepper

Tips

• You can double the recipe, but increase the pan size to a 10-inch skillet
• Spinach, fresh or frozen English peas and broccoli could be all substituted for the sugar snap peas
• Jack cheese or Gruyere can be used instead of white cheddar as well

(Serves 2)

To Prepare:

1. Preheat oven to 400 degrees.  In an 8-inch non-stick skillet over medium heat, add butter and allow to melt.  Swirl butter around skillet.
2. While butter melts, whisk eggs and half & half together in a bowl.
3. Add sugar snap peas and white scallions to pan.  Sauté for 4 minutes or until edges are slightly charred.  Season with 1/2 teaspoon salt and 1/8 teaspoon black pepper.
4. Reduce heat to low and add eggs.  Top eggs with 1/4 cup white cheddar cheese.  Top with a few of the green chive portion of scallions.  Remove from heat and place in oven to bake for 15 minutes.
5. Remove and sprinkle with remaining cheese and parsley.  Slice and serve.  Enjoy!

I like to serve this Spring Sugar Snap Pea Frittata for Two with some rustic toast and possibly a shake of hot sauce for a little heat.  Sour cream or creme fraiche would also be lovely as well.