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Pea, Prosciutto and Pecorino Frittata

Salty Prosciutto and sweet baby peas make a delicious frittata your family will love. A perfect brunch dish!
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast, Main Course, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 2 tablespoon butter
  • 3 slices of prosciutto – torn into thin strips
  • 1 cup frozen baby peas
  • ¾ cup cherry tomatoes - halved
  • 6 large eggs
  • 1 tablespoon sour cream
  • ¼ cup milk
  • ¼ teaspoon paprika
  • 1/2 cup Pecorino Romano – grated
  • Small bunch of chives – finely chopped
  • Salt and fresh cracked pepper
  • Sprigs of fresh oregano

Instructions
 

  • Preheat oven to 350 degrees F. Crack the eggs into a bowl and whisk to combine. Add sour cream and milk and whisk thoroughly. Season with paprika, salt and cracked black pepper. Add ½ cup pecorino, and chives, and mix well. Add baby peas.
  • In a 9 inch skillet – grease sides and bottom with butter. Add egg mixture over medium heat. Use spatula to allow eggs to keep running underneath to cook a bit. Drop in prosciutto strips evenly and sprinkle more pecorino. Bake for about 20 - 30 minutes or until eggs a settled and slightly firm in the middle.
  • Garnish with fresh oregano and more freshly grated Pecorino.
Keyword brunch, cheese fritatta, quiche