Recipes / Pea and Arugula Frittata

Pea and Arugula Frittata

By The Editors

Published April 1, 2024

Many of you know how much we love frittatas, and this one is a super green variety. It’s almost like a salad frittata — the ratio of vegetable to egg is pretty perfect. Frozen peas are just fine. Parmesan is perfect, but you can beat 4 ounces of soft goat cheese into the eggs instead if you’d prefer.

Photo: Kate Bittman
Photo: Kate Bittman
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Make The Recipe!

Pea and Arugula Frittata

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Makes 4 servings 1x

Time 30 minutes

Units Scale


  • 2 tablespoons olive oil
  • 1 small onion
  • 1 pound arugula
  • Salt and pepper
  • 6 eggs
  • 4 ounces parmesan cheese (1 cup grated)
  • 2 cups peas (frozen or fresh shelled)
  • Chopped mint or chives


  1. Put the olive oil in a large ovenproof skillet over medium heat. Trim, peel, and chop the onion. Add the onion to the skillet and cook, stirring occasionally until it’s softened, 3 to 5 minutes.
  2. Raise the heat to medium-high. Add the arugula to the softened onion, a handful at a time, and sprinkle with salt and pepper. Stir and cook until the arugula is just wilted and the liquid is evaporated, 5 to 10 minutes.
  3. Crack the eggs into a medium bowl. Add the parmesan, sprinkle with salt and pepper, and beat the mixture with a fork or whisk. Turn the broiler to high; put the rack 4 inches from the heat.
  4. When the arugula is ready, add the peas, herbs, and a sprinkle of salt and pepper. Stir to combine and turn the heat to low. Pour the eggs into the skillet, tilting it or using a spoon to distribute them evenly. Cook until the eggs are barely set, 5 to 10 minutes.
  5. Transfer the skillet to the broiler and cook just until the eggs turn golden, a minute or 2. Cut the frittata into wedges and serve, hot, warm, or at room temperature.

— Recipe from How to Cook Everything Fast