Baby Potato Frittata with New Peas and Garden Herbs

Photo-Fritata2 copyGarden season is in full swing and that mean a bounty of delicious foods are ripe and ready to eat. Baby potatoes and garden peas are at their freshest this time of year and if you don’t have the luxury of growing them in your own yard (or the time required for gardening), you can still reap the rewards of fresh, locally grown produce at the local farmer’s market or from Hutterite colonies nearby (at least nearby here, in rural Manitoba).
Frittatas are a wonderful way to enjoy fresh produce. They are simple to make and have a short cooking time which makes these omelette-with-a-twist life savers when a quick meal is in order. If you have the good fortune to wrangle-up some free-range eggs to cook with, you’ve got a meal that is packed full of protein, has balanced essential fatty acids, purifies with fresh herbs and is chock-full of garden-fresh vitamins A and C and minerals, iron and potassium. Photo-fritata copy

Serves 4
Preheat oven to broil at 400F

6 eggs, beaten
salt and pepper
1 garlic clove, minced
1/2 c. garden or frozen peas
6 yellow waxy baby potatoes, diced into small pieces
1/2 8oz. pkg of regular cream cheese, cut into small pieces
1/3 c. shredded cheddar cheese
1 Tbsp oil
handfull of chopped fresh garden herbs; parsley, thyme, chives and basil

Set an oven-proof frying pan over medium heat and melt the oil. gently fry your diced potatoes until they are just about soft, about 6 minutes. While the potatoes are cooking, sprinkle salt and pepper into bowl with the beaten eggs and stir in the peas. Season potatoes with salt and pepper and then add cream cheese to the pan, stirring until mixed (it probably won’t melt completely- that’s ok, as long as the potatoes are covered in creamy goodness). Stir in the egg mixture and let the omelette portion (bottom half) of the frittata cook, about 5 minutes. Sprinkle frittata with shredded cheese and then pop the frying pan filled with goodness into the oven. It top should cook for another 3-5 minutes, until the eggs are cooked through and the cheese is just starting to brown. Serve with salad and enjoy.

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