Serves 4
25 min
Frittata with Snap Peas and Feta
Recipe GLPRa9c7467becbf00
A light and fluffy frittata loaded with fresh snap peas and crumbled feta cheese. This Greek-inspired egg dish is perfect for breakfast, lunch, or a light dinner, and comes together quickly in one skillet.
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Ingredients
Spray oil
2 cups snap peas, washed, de-stringed, and cut into bite-sized pieces
7 large eggs
1/4 cup cottage cheese
4 ounces feta cheese, crumbled
Directions
Preheat your oven to 375°F (190°C).
Crack the eggs into a large bowl, add the cottage cheese, and whisk together until well combined and slightly frothy.
Lightly coat a 10-inch oven-safe skillet with spray oil and heat over medium heat.
Add the snap pea pieces to the skillet and sauté for 2 to 3 minutes until they begin to soften slightly and become fragrant.
Pour the egg mixture evenly over the snap peas in the skillet. Stir gently to distribute the peas throughout, then sprinkle the crumbled feta cheese over the top.
Cook on the stovetop for 2 to 3 minutes without stirring, until the edges begin to set and turn light golden.
Transfer the skillet to the preheated oven and bake for 10 to 12 minutes, until the center is just set and the internal temperature reaches 160°F (71°C). The top should be lightly golden and the eggs cooked through.
Remove from the oven and let rest for 2 minutes. Slide onto a cutting board, cut into four wedges, and serve warm.
