While frittatas used to be a go-to entertaining brunch dish, in this new normal, we’ve pivoted to using this eggy vessel for vegetables and cheese as our new favorite breakfast meal prep. You can truly pivot with whatever you have on hand, but today’s frittata is all about spring produce! Beautiful seasonal Vidalia onions are caramelized on the stovetop for the perfect sweetness when paired with fresh peas, only to be balanced with tons of fresh herbs and lemon zest. The secret to the perfect frittata is the stovetop and oven combo! Cook your veg on the stove before adding your beaten eggs to set the bottom. Then, just pop it in the oven until set and golden. This is a peak spring recipe - Vidalias are available from April to August! Between the peas and the Vidalia onions, it couldn’t be any easier to get a slice of the season’s best offerings.
We love using Vidalia onions as one of the focus points of this frittata because their unique flavor and background - they’re hand planted and harvested in only 20 counties in South Georgia! A touch of sweetness in a savory dish goes a long way in terms of the recipe and in everyday life. We’re creating sweet moments through delicious meals and things that make your home life special.
This recipe has been sponsored by the Vidalia Onion Committee. Links featured within, not inclusive of the official Vidalia Onion Committee website or previously sponsored content, are not sanctioned or endorsed by the Vidalia Onion Committee.
- 8 large eggs
- 2 tablespoons whole milk
- 2 tablespoons mint, chopped
- 1/2 lemon, zested
- 1 teaspoon fresh thyme, leaves, minced
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper, freshly ground
- 3 tablespoons olive oil
- 2 medium Vidalia Onions, thinly sliced
- 11/4 cup peas, blanched if fresh or thawed if frozen
- 4 ounces goat cheese, crumbled
Preheat the oven to 450°F. In a large bowl, whisk together the eggs, milk, chives, mint, lemon zest, thyme, salt, and pepper until smooth and there are no more streaks of egg white.
In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the Vidalia onions and season with salt. Cook, stirring occasionally until softened and caramelized, 20 to 25 minutes. Stir in the peas, then add the egg mixture, stirring gently to incorporate. Cook until the edges begin to set, 3-4 minutes. Scatter the crumbled goat cheese over the top.
Transfer the pan to the oven and bake for 10 minutes, until set and golden brown. Transfer frittata to a platter and let cool slightly, then slice and serve.