Mushroom-Sugar snap pea Frittata

-Ingredients (4 servings)-

  • 1 Tbsp. olive oil
  • 1/4 medium onion, thinly sliced
  • 1 garlic clove, minced
  • 2 cups thinly sliced cremini (from about 8 ounces of mushrooms)
  • 1 1/2 cup sugar snap peas, cut into half
  • 1 Tbsp. flatly leaf  parsley
  • 6 large eggs
  • 1/2 cup shredded mozzarella and/ or gruyere cheese
  • Salt and pepper


  1. Preheat the oven to 400°F. Heat the olive oil in a 10-inch cast iron skillet over medium heat. Add the onions, and cook until fragrant and translucent, about 5 minutes.
  2. Add the garlic and mushroom slices, and cook until soft, about 5 minutes. Toss in the peas, cook for another 3 minutes. Season to taste with salt and pepper.
  3. While the veggies are cooking, whisk the eggs and parsley. When the veggies are ready, pour the egg mixture over top of the vegetables, making sure the eggs coat the vegetables evenly.
  4. Once the edges firm up, sprinkle the cheese, then transfer the skillet into the preheated oven and bake for 8 to 10 minutes, or until the center is no longer wobbly and the top is golden.
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