Pea Tortilla with Mint and Yogurt


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


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