Peas Please

Tiny little globes of delicious spring!


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Spring Pea Frittata
Speaking of breakfast, lunch, and dinner, I seemed to have skipped brunch. Here we have a wonderful use for fresh peas. One of the reasons I love fried rice is the blending of eggs and eas, and I must admit onions on bean sprouts for that matter. But there is something special about the layering of flavors that comes from blending peas with eggs. This is a delightfully simple recipe, and there’s even some leek here, along with a touch of mint, adding a great base of flavor that helps to highlight the peas.
While this is an easy dish for lunch, it’s probably most at home on a lazy Sunday for lunch, though the recipe does call for fresh peas so some work might be required before you sit down to chow down. Thankfully you’ll only need a half cup of peas, though I’d be likely to thrown in double that. At brunch this sort of screams out for Prosecco, but I’d be really interested in pairing this with the fruity and slightly vegetal flavors of Gruner Veltliner, and there are even a few sparkling versions that would absolutely kill it with this dish. 
Two to Try:

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