Thanks for joining Sarah and me for Meatless Monday today. Although it may not feel like it, we are on Spring Break this week. With both Passover and Easter this week, I wanted to create a recipe that would be appropriate for either celebration. Eggs, to me, personify spring and they are one of my favorite protein choices. I took the spirit of the season and added into my Spring Carrot and Pea Frittata.
Spring Carrot and Pea Frittata
When I think about the foods of spring, carrots and peas immediately come my mind along with eggs. Why not combine them all into one delicious Spring Carrot and Pea Frittata? Since eggs are featured prominently in both Passover seders and Easter celebrations, seem like the perfect week to eat them.
I have shared my how to make a killer veggie Frittata in under 30 minutes recipe here and a fun Black bean and tortilla egg casserole here. Eggs are a large part of my vegetarian diet. For me, they are the perfect way to get a high quality, low calorie protein into my meals. Plus, frittatas are just so easy to make. I often prepare them for dinner and then eat the leftovers for breakfast.
I used spiralized carrots in this Spring Carrot and Pea Frittata however, there is no need to go the trouble as thinly sliced carrots would work just as well. If you are planning on serving the frittata at a holiday meal, the spiralized carrots make a nice presentation. No need to cook the carrots in advance as they will become tender enough while baking.
Fresh peas are one of my favorite veggies. I simply steamed them in the microwave for 2 minutes with a little water and they were perfect. The leftovers will get sprinkled into salads this week or added to stir fries.
Tell me: Are you hosting either Passover or Easter? What are you making?