Today was our first day on the farm to harvest peas; what a pain it was. Apparently last years seed was stunted for we should have harvested 80 pounds no problem. Instead, we finished with 43 pounds! Thinking about this further, I have decided the price of organic peas are more than a fair price at the market. Peas are labor intensive when harvesting and provide little yield (at least this year for Riverbend). Not only did the peas take ages to harvest, but the weather was well into the 90's making it a bit uncomfortable, to say the least. Perhaps the second harvest of the sugar snaps will provide higher yield.
Minted Pea Frittata
Ingredients
2 cloves garlic
1 small yellow onion
7 eggs
1 tablespoon mustard
2 tablespoons water
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
pinch freshly cracked black pepper
3 Tablespoons olive oil
2 green onions
1 cup peas (if fresh, blanched and drained)
1 small bunch mint
Garnish: Yogurt and shredded mint
Preparation:
Preheat oven to 375 degrees F.
Heat oil in a large pan and cook yellow onions and garlic. Once cooked for about 3 minutes, add peas.
Meanwhile in a medium bowl, beat the eggs with 2 water.
2 Options:
a) Add the eggs and 3/4 mint to the pan, season with salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 minutes), sprinkle on the cheese and transfer pan to the oven.
b) Alternatively, one may use a spring form pan. If using this technique, in a bowl whisk eggs with mint, mustard, salt and pepper. Butter the pan and evenly spread the pea mixture on the bottom. After, pour the egg concoction over and sprinkle on the cheese.
Bake until golden, and set, about 10 minutes (check for doneness) for method a) and for about 15 minutes for method b). Remove and allow to cool slightly.
Garnish with remaining mint and yogurt.
(option to serve on cucumber rounds sliced and garnished with pea shoots)
Serve and eat!
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