It’s been almost two weeks!
I didn’t even take an intentional break from posting (and I’ve been as busy in the kitchen as ever), but I just realized now- 11:32pm on a Sunday night- that I haven’t updated this blog in well over a week!
What have I been up to? Surprisingly, nothing too special. I’ve just been spending very little time on the computer and dividing my time between work, friends, more work, dance, and cooking. It’s gotten to the point where I open my laptop maybe once a day.
I’m pretty happy to be living in the present, even if it means I should be a tad more cognizant of what’s going on (…or not going on) on the blog! I’ve been journalling more, actually hydrating well, and I started composting. Sometimes it’s the little things!
This frittata is one of those little things that can make a day just better. Perfect for breakfast or brunch, this skillet frittata combines spring peas, caramelized pearl onions, and herbed chèvre to form a delicious savory meal that is just the right side of fancy without too much effort.
In place of all eggs, I subbed egg whites to lighten this frittata up. Throw everything in a skillet and you’ve got an easy and delicious brunch for a crowd!
What have you guys been up to recently? Even if you haven’t been taking an unplanned computer break, what new things have you been trying out? Let me know- maybe I’ll give some of them a go!
- ½ cup egg whites (= 3 egg whites)
- 2 eggs
- ⅓ cup water
- ½ cup pearl onions
- 2 tbsp olive oil, divided
- 1 tbsp white wine
- ½ cup peas
- 2-3 oz herbed chèvre
- 2 tsp turmeric, divided
- 1 tsp garlic powder
- 1 tsp nutritional yeast (optional)
- 1 tsp salt
- 1 tsp pepper
- Preheat oven to 375º F.
- In a cast iron skillet, heat 1 tbsp olive oil over medium heat. Add 1 tsp turmeric and garlic powder and cook for 1-2 minutes.
- Add pearl onions to skillet and toss to coat in oil and spices. Cook for 2-3 minutes, until onions brown and are fragrant. Add white wine and cook for an additional 2-3 minutes.
- Take skillet off heat and remove onions from skillet. Set them aside in a bowl with the peas.
- In a separate bowl, beat eggs and egg whites together. Add water, salt, pepper, 1 tsp turmeric, and nutritional yeast until well combined and a little foamy.
- Wipe down the cooled skillet you used previously and coat it with remaining 1 tbsp of olive oil.
- Pour in the egg mixture and add half of the peas and onions. Spoon 1 tsp amounts of about 2 oz of the chèvre into the frittata. Put the skillet in the oven, and bake for 10 minutes.
- Carefully add the rest of the veggies and spoon/crumble 1 tsp amounts of the remaining chèvre onto the frittata.
- Return the skillet to the oven for another 10-15 minutes, until it has set.
- Remove from oven and let cool. Serve with Greek yogurt, if desired.
What a pretty frittata, Medha! This definitely is perfect for the season. I love that you used goat cheese and peas in here. Sounds so fresh and flavorful!
Thanks, Gayle!
Frittatas are the perfect brunch food! I also love making these for dinner and love the flavor combination in this one. You can’t go wrong with goat cheese and caramelized onions!
Thanks, Ashley!
Nothing like a tasty frittata! Those onions are everything! Glad to see you’re living in the moment and enjoying your summer days, my friend…
Thank you 🙂
I’m happy you’ve been enjoying some time away from the computer! It’s good to take a break every now and then and just be.
This frittata looks amazing! The combo of peas and goat cheese sounds delicious!
Thanks, Sarah!
That’s a gorgeous frittata. I always take time away from the blog and don’t feel bad about it. Blogging has always been an escape, not obligation 🙂
Thanks 🙂 And I totally agree!
This is one impressive looking frittata! Very pretty. And the goat cheese pretty much sold me. I adore goat cheese!
Goat cheese is EVERYTHING 🙂
This is telling me I don’t make frittata nearly enough. Great flavors in this one. I just love eggs!
Thanks, Monica!
I love that you’ve been taking a break from the computer! I did just that over the past weekend (well, long weekend for me) and it was amazing. It’s so good to take breaks for our sanity!! haha This frittata sounds fantastic – so many awesome flavors!
Thanks, Ashley!
Like whoa, this looks super delish. I looooove goat cheese. And I definitely don’t use pearl onions enough! Sometimes it’s nice to realize you’ve taken an unintentional blog break. It can be so refreshing to not be laptoping all day!
Thanks, Karen!
The frittata looks lovely Medha! Glad to hear you are enjoying time with family, friends and doing what you love 🙂
Thanks 🙂
That is one fiiiiiiiiiiiine looking frittata. LOVE the peas in the mix!
Thanks! 🙂
Good for you, living in the present!! I need to learn to do that more often! Love this frittata! Full of spring deliciousness! Cheers, girlfriend- keep living it up!
Thank you so much 🙂
Why have I still never made a frittata? This looks like the perfect combination of ingredients. I’m all about cheese and sneaking in some veggies here and there!
This was my first one I made myself! It’s so easy, seriously.
Sometimes it’s good to take a little break and enjoy spending time in the present, I don’t blame you at all! By the way, this frittata looks AMAZING! I love everything about it!
Thanks 🙂
I think that’s great you’re living in the present and less time on the laptop is always a good thing! I’m glad you’re back however, as I love this gorgeous frittata! Such delicious ingredients and I love that it’s lightened up.
Thanks, Marcie!
It’s so great that you’re getting a chance to enjoy life and step away from the screen. That’s so important!
And this fritatta? You had me at goat cheese. And caramelized pearl onions is so cool!
Thanks, Mir 🙂
Yum! What a great twist on eggs!
Thanks, Layla!
I’ve been forgetting to update my blog lately too, so it’s all good! Sometimes life just gets in the way! Fritattas much such awesome breakfasts and I love this spring version with the goat cheese!
Thanks!