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

Pea and Broccoli Frittata gets its edge from an unexpected addition: anchovies folded into a colorful mix of vegetables and eggs. Their sharp, savory depth lifts what could otherwise be a mild dish, while cream and grated cheese worked into the egg base keep the interior genuinely soft against a lightly golden surface. The combination makes for something more flavorful and satisfying than a straightforward vegetable egg dish — the anchovies in particular pull the whole thing together in a way that's hard to pin down until you taste it.

It also comes together quickly enough to work as a weeknight dinner, and the single pan keeps cleanup minimal without sacrificing texture or result. Serve it hot off the stove as a main, let it cool to room temperature for a relaxed meal, or slice it into pieces for a savory buffet spread — it holds up well across all three. The colorful cross-section of green peas and broccoli makes it an appealing option whenever you need something that looks as good as it tastes. A complete and nutritious plate that earns a regular spot in the weeknight rotation.

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!