The perfect way to serve eggs for breakfast, lunch, and dinner while still impressing your guests (and yourself)
Frittata - with lemon and dill "peasto"
(Serves 3 foodies)
- 8 Eggs (depending on the size of pan), beaten
- 2 Cloves garlic
- 1/2 Onion, diced
- 1/2 Lemon, sliced
- Olive oil
- Parmesan, grated
- Cheese (goat or sharp white cheese), sliced
- For the sharp cheese, I recommend Tillamook white cheddar if you're in 🇺🇸 or Västerbottensost if you're in 🇸🇪
- Salt and pepper
For the peasto:
Combine the following ingredients in a bowl and mash with a pestle, fork, or spoon (Not too much! You don't want a paste). See the third picture, above, for a reference.
- ~1 Cup of peas, thawed if frozen
- ~1 Tbsp Lemon juice
- Parmesan cheese, grated
- 1 Green onion, finely sliced
- ~1/2 Cup fresh dill
- Salt and pepper, to taste
Note: Feel free to adjust these amounts to taste. I never measure, so these are just approximations 🤓
- 2-5 Green onions, sliced
- Toasted bread of your choosing
- The San Franciscan in me prefers sourdough
- Pre-heat oven to 350°F (180°C).
- Heat non-stick, oven-safe frying pan over medium-high heat. When hot, place the lemon slices in the pan (3-5 depending on the size of your pan and how much you like lemon) and top each slice with a bit of honey to help it caramelize. Flip once to caramelize the other side. Remove lemon slices and set aside.
- Add olive oil, then add onions. Fry until soft and translucent (about 5 min). Add garlic and fry until fragrant (about 1-2 minutes). Then, add a few spoonfuls of peasto (see recipe and instructions under the ingredients list) and flip the pan or stir to combine everything evenly.
- Add the whisked eggs to the pan and stir to combine. Place lemon and cheese slices in the egg mixture. As the bottom of the eggs set, top with a not-so-little grating of parmesan (because we all know there's no such thing as "too much" cheese 🙃).
- Place the pan in the oven for 4-8 minutes until cooked through and the cheese on top is nicely melted and beautifully golden.
- To remove the frittata from the pan, rock the frittata back and forth on the countertop or a large wooden board, using a rubber spatula to help loosen the bottom. Place a cutting board over the pan and flip, shaking the pan and scraping with the spatula if necessary to help remove the frittata. And yes, this process is an intricate and delicate art.
- Flip the frittata so the cheese and lemon side is on top. Slice and serve on the wooden cutting board. Garnish with chopped green onions and serve with a side of mint peasto, some fresh squeezed lemon and toast. Mimosas with fresh squeezed tangerine and blood orange juice are optional, but highly recommended and encouraged.
1. Lemon, thyme, shallots, leeks, broccoli
For this variation (shown in the video, below), I added thyme when sautéing the lemon slices. After removing the caramelized lemons and thyme, I pan fried diced shallots until translucent then added julienned leeks and broccoli stalks to the pan.
Once the vegetables have cooked and began to soften, I added a spoonful of Dijon mustard (I used creamy mustard, but whole grain would work great too) and a splash of white wine vinegar. From here, proceed as normal with steps 4 - 7.
Watch the process:
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