Pea and Broccoli Frittata

Name: Pea and Broccoli Frittata
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: Eggs 5; Broccoli to be cleaned 3.5 oz; Peas about 5/8 cup 0.6 cup; Anchovies in 100% Italian oil from the Strait of Sicily 3 oz; Parmigiano Reggiano PDO cheese 3.5 oz; Fresh liquid cream 3 ½ tbsp; Shallot 2 ½ tbsp; Garlic 1 clove; Oregano fresh to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Difficulty: Easy
Prep time: 10 min
Cook time: 40 min
Serving: 4

PRESENTATION

The frittata with peas and broccoli is a really, really good Italian dish that folks turn to when they want something tender and full of flavor. Seriously good stuff. This frittata recipe totally celebrates its Italian roots by mixing everyday veggies like broccoli and peas with some grated cheese, a bit of cream, and a touch of anchovy for that savory zing. And look, everything cooks together in one pan, so you get a golden crust and a super moist center—nothing boring here. In Italy, frittate like this are about using fresh ingredients, which makes each bite taste like comfort food. Really. It’s not about fancy gadgets—just straightforward vegetarian frittata goodness that lets the flavors shine. Need an easy frittata recipe for a quick meal or to use up extra veggies? This dish has got you covered.

And here's the thing: this broccoli frittata is great at room temperature, so it’s perfect for picnics, buffets, or even as a quick snack from the fridge. The peas and broccoli bring a hint of sweetness and a fresh vibe, while the cheese and cream make it extra rich and creamy. Plus, the anchovy melts in, boosting flavor without overpowering. Pretty much perfect. This pea frittata works for all kinds of occasions—maybe as a main course with salad or sliced up for a party snack. It fits right in with the classic egg-based dish idea: simple, healthy, flexible. Some regions in Italy might swap the veggies or add local cheese, but it’s all about fresh ingredients, easy prep, and that soft, fluffy texture inside. If you’re on the hunt for more quick breakfast ideas or just another way to enjoy eggs and veggies, this frittata offers a practical twist that brightens any day. Seriously, enjoy this taste of Italy that’s both traditional and adaptable—bringing a bit of homemade magic to your table.

How to prepare Pea and Broccoli Frittata

To prepare the pea and broccoli frittata, first clean the broccoli: separate the florets 1 and cut them into smaller pieces 2. Peel and finely chop the shallot 3.

In a pan heat the oil with the garlic, then add the shallot 4 and let it sauté for about 5 minutes over medium heat, stirring often 5. Add the broccoli 6 and cook for another 5 minutes 6.

Add the peas as well 7, season with salt 8 and pepper, and continue cooking for another 10 minutes. After this time, remove the garlic 9.

Meanwhile, mix the eggs 10, grated Parmigiano Reggiano 11 and cream 12 in a bowl.

Whisk the mixture taking care not to incorporate too much air 13. Pour the mixture into the pan with the vegetables 14, then cover with a lid 15 and cook over medium heat for 10 minutes on one side and 6 minutes on the other, turning it carefully.

Once cooked, transfer the frittata to a serving plate and garnish with anchovy fillets 16. Finish with a few fresh oregano leaves 17 and serve your pea and broccoli frittata 18!