Pea Tortilla with Mint and Yogurt

Ingredients

  • 0.5 pound(s) frozen baby peas—thawed
  • 1.5 cup(s) plain Greek-style yogurt
  • 0.5 cup(s) coarsely chopped mint
  • 8 large eggs
  • 4 tablespoon(s) unsalted butter
  • 0.25 teaspoon(s) freshly ground pepper
  • 1 teaspoon(s) kosher salt

Preheat the broiler. In a large, ovenproof, nonstick skillet, melt the butter. Add the peas and cook over moderate heat until warm, about 3 minutes. In a large bowl, beat 1/2 cup of the yogurt with the eggs, mint, salt and pepper until smooth. Pour the eggs over the peas and cook over moderately ...

View full recipe at Food & Wine

Comments


Best Wine Deals

  • $34.99
    22% off
    Le Petit Mouton de Mouton Rothschild Red Bordeaux Blend Pauillac
    Le Petit Mouton de Mouton Rothschild Red Bordeaux Blend Pauillac 2008
  • $21.99
    20% off
    Stuhlmuller Vineyards Chardonnay Alexander Valley Estate Bottled
    Stuhlmuller Vineyards Chardonnay Alexander Valley Estate Bottled 2008
See More Deals





Snooth Media Network