Spring Pea shoot Fritatta

A fresh, vibrant spring pea shoot frittata, light, green, and bursting with the season’s first flavors.

Season: Spring

Prep time: 15 minutes

Cook time: 12 -15 minutes

Serves 4 as a main dish

8 as a starter

8 eggs, room temperature

3 cups pea shoots

2 cups shiitake mushrooms, thin slice

2 cups spinach, chopped

1 whole shallot, minced

3 garlic cloves, shaved thinly

1 cup parsley, chopped

1 cup fresh Parmigiano Reggiano

1/4 cup of organic cream, if using

1 teaspoon salt, to taste

pinch of ground nutmeg

dash of black pepper

1/2 lemon, juiced

Method ~

Heat a nonstick pan over medium heat and add a drizzle of olive oil or a spoonful of ghee.

Sauté the garlic and shallots until soft and lightly golden. Add the mushrooms and cook for about 5 minutes, until they release their moisture and soften. Stir in the spinach and cook for another 2–3 minutes, until wilted. If the garlic begins to brown too quickly, add a splash of water. Season lightly with salt and pepper.

In a bowl, whisk the eggs with the cream (if using), and ground nutmeg. Pour the egg mixture into the pan, then evenly sprinkle over the Parmigiano cheese and half of the chopped parsley. Gently swirl the pan so the eggs distribute evenly and the edges begin to set.

Once the frittata is just starting to firm up but still soft in the center, transfer the pan to the broiler. Cook for 3–4 minutes, watching closely, until the top is just set but still tender—avoid overcooking.

Remove from the oven and let it rest for a couple of minutes. Toss the pea shoots with a pinch of salt, a squeeze of lemon, and a drizzle of olive oil, then place them on top of the frittata. Finish with the remaining parsley before serving. Serve warm.