Chris Rainosek of The Noble South in Mobile, Alabama, shares a recipe for a simple frittata featuring field peas, a bounty of mixed herbs, and a touch of smokiness from bacon. Rainosek recommends using farm-fresh eggs and freshly picked herbs to let the simplicity of these ingredients shine through. Unfamiliar with field peas? We have a whole lesson on the legumes here: A Field Guide to Field Peas.
recipe 
yields
2 servings
1 tablespoon olive oil
1 shallot, julienned
6 squash blossoms stems removed and cut into thin strips
2 eggs
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
Salt
Pepper
Garnish with mixed herbs and whole barley
2 cups raw field peas
1 strip bacon
4 cups water
1 teaspoon salt
½ jalapeño split from top to bottom
For the frittata
For the field peas
steps
For the frittata
- Preheat oven to 450 degrees. In nonstick, ovenproof pan over medium heat, add olive oil and gently sauté shallot until soft. Add squash blossoms and sauté 30 seconds.
- Gently whisk eggs with cream. Add to pan, moving pan to form even layer. Add cheese, salt, and pepper.
- Place pan in oven and cook.
For the field peas
- Place all ingredients in small pot and bring to boil. Reduce to simmer and cook until peas are tender.
To assemble
- Sauté ½ cup field peas in olive oil. Gently toss field peas with herbs and place in center of frittata. Drizzle entire plate with olive oil.
Date Published: 08.11.15
share
-
Recipe From
Chris Rainosek of The Noble South in Mobile, Alabama
