Find a seat al fresco, grab close friends, and watch the afternoon laze by over these eggs and a bit of Italian ease. Brunch onward!
Written By: Ashley Schleeper
Styling Assistant: Hannah Schmitz
Pinch of salt
1 tablespoon butter
4 small potatoes, cooked and cut into rounds, skin on
6 oz or 1/4 pound peas
1/4 pound crumbled goat cheese
1/4 cup mint, roughly chopped
Freshly ground pepper
Preheat the oven to 250 degrees. Whisk the eggs with a pinch of salt. In an oven-safe pan or cast iron pan, melt the butter over medium heat. Pour in the egg mixture. Cook for 5-7 minutes, until the bottom is set. Sprinkle the potato rounds, peas and goat cheese on top of the frittata. Place the pan in the oven and cook for 25-30 minutes, or until just cooked through. Transfer to a serving dish and finish with cracked pepper and fresh mint.