Zesty Pea Soup

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Gluten Free.  Vegetarian.

It’s creamy, it’s sweet, it’s fresh, and has a kick…it’s Zesty Pea Soup!  This is my new easy Pea Soup recipe that is seriously delicious taking a traditional dish and turning it up with new ingredients and flavors!  What makes it Zesty, you ask?  Well, read on…

My first encounter with Pea Soup was making it in a Catering Cooking Class I took in New York years ago.  It was so simple, fresh, creamy and tasty.  However, since my husband has some crazy aversion to peas, I hadn’t made it for years.  I decided it was time to try it again recently.  But, this time, I wanted to change it up, kick it up, and after looking at the jalapeños and mint in my garden, I decided that would be an interesting combination!  The result?  Zesty Pea Soup 🙂

BTW, I LOVE soup!  Here are some of my other favorite easy soup recipes!

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Just a little kick, not sweat-inducing heat – I promise!

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

You might be saying to yourself, ‘what?! jalapeños with my peas??’  But the amount in this recipe is not overwhelming, it will just give you this wonderful secondary warmth in the back of your mouth, not an initial spicy hot kick to the tongue.  You still get the freshness and spring flavor of the peas to start, but then you get that slight spice and warmth that makes you want to go back for more.  The jalapeños are really what perk up and breathe new life into this Pea Soup recipe.

Plus Mint for the Perfect Sweet-Savory Warmth

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

With this combination you get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from the jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.  Its the ultimate combo of sweet, cool, and hot all blended together for the perfect Zesty Pea Soup.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR ZESTY PEA SOUP COOKING ‘KIT’

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

  • TIP: If you worry about getting pieces of slightly crunchy onion in your soup even after it’s blended, USE FROZEN ONIONS!  When they cook, they have more water content from being frozen, so they cook very soft right from the start, but still give you all the flavor.  Just be sure to cook off any excess water in recipes.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • You can buy frozen onions, but I like to make my own, because it’s cheaper and so easy.  Simply dice the onion the day before and place it in a freezer bag in the freezer over night.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • The only other thing that could be prepped in advance is to finely dice the jalapeño.  You need 2 tablespoons, which I find is about 1 fat 3-inch jalapeño.

TIME TO COOK YOUR ZESTY PEA SOUP:

  • In a medium sauce pan, add a teaspoon of olive oil, then add the frozen peas, frozen onion, and fresh jalapeño. Cook for 8-10 minutes, until the peas and onions are thawed, stirring frequently.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • Warm the vegetable broth up in a sauce pan (it does not need to be brought to a boil, just warmed) and then add it to the peas. Cover and simmer for 10 minutes.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • After cooling a bit, comes the blending!  This is when you will add in the fresh mint.  You can blend to your heart’s desire, so taste as you go to see if you like some texture or want it more smooth.  If you need to do this in batches because it is too much liquid, that’s fine too, just make sure you blend the same ratio of peas to broth so you get the smooth consistency you want each time.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

  • After you blend to the perfect texture and consistency, you will pour the soup back into the sauce pan, then whisk in the Half and Half as well as the corn starch slurry. Bring back to a simmer (do not boil) and cook for 5 minutes stirring to make sure no clumps form as the sauce thickens.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Taste for seasoning and add Salt and Fresh Ground Pepper to taste.

Serve in bowls and garnish with fresh mint and other toppings you love, such as croutons or sour cream.

ENJOY!

😍 Carrie

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

 

 

 

 

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
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Zesty Pea Soup

Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Peas, Jalapeño, and Mint is a delicious new take on the traditional Pea Soup recipe! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from the jalapeño that gives you a wonderful warmth (not spicy hot) feel in your mouth and keeps you coming back for more. They blend together for the perfect Zesty Pea Soup.

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 4 cups Frozen Peas about 2, 10oz packages
  • 1/2 cup Onion, diced and then frozen
  • 2 Tbls Jalapeño, finely chopped, no seeds about 1, fat 3" jalapeño
  • 1 tsp Extra Virgin Olive Oil
  • 3 cups Low Sodium Vegetable Broth
  • 4 Tbls Fresh Mint, gently sliced
  • 2 Tbls Corn Starch
  • 1/4 cup Cold water
  • 1 cup Half and Half
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Prep Ahead

  1. Dice the onion and place the onion in a bag in the freezer over night.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  2. Seed the jalapeño, then dice it.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Make the Pea Soup

  1. In a medium sauce pan, add a tsp olive oil, then add the peas, frozen onion, and jalapeño.  Cook for 8-10 minutes, until the peas and onions are thawed, stirring frequently, 

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  2. Warm the vegetable broth up in a sauce pan (it does not need to be brought to a boil, just warmed) and then add it to the peas.  Cover and simmer for 10 minutes.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  3. Move the soup pot off the hot burner and let it cool for about 10 minutes.  Then, transfer the soup to a blender and add the mint.  Blend until completely smooth.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  4. Make the slurry by adding the corn starch to the cold water.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  5. Pour back into the sauce pan, and whisk in the Half and Half as well as the corn starch slurry.  Bring back to a simmer (do not boil) and cook for 5 minutes stirring to make sure no clumps form.  The sauce will thicken a bit.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.
  6. Taste for seasoning and add Salt and Fresh Ground Pepper to taste.

  7. Serve in bowls and garnish with sour cream or plan yogurt and fresh mint.

    Creamy, sweet, fresh, with a kick...this Zesty Pea Soup with Spring Peas, Jalapeño, and Mint is a delicious new take on Pea Soup recipes! You get the sweet spring flavor of the peas with the cool fresh mint, followed by the peppery kick from jalapeño that leaves a wonderful warmth (not spicy-hot) feel in your mouth.

Vegetable Frittata with Lemon Crema

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Gluten Free.  Vegetarian.

Eggs…Cheese…Veggies…Lemon Crema…a beautiful combination.  This Vegetable Frittata with Lemon Crema is the perfect one pan, summer dish.  You can eat this for breakfast before work, pack it for lunch, eat it for dinner, or brunch on the weekend.  It has no boundaries, it’s like the super hero of recipes!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Vegetable Frittata with Lemon Crema starts with the veggies: Carrots, Broccoli, Cauliflower, Zucchini, and Scallion.  Does this scream good-for-you or what?  But don’t worry, there are plenty of eggs, some cheese too, to round out the dish and give it a creamy, buttery, nutty flavor.

Then, top with a fresh, bright and zesty Lemon Crema, that needs only lemon, sour cream, salt, and pepper.  It adds another layer of flavor that you will fall in love with!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Finally, let’s get fancy…  Doesn’t the zucchini spiral design on top look so pretty!?  It is truly easy, takes just seconds to create, and will impress everyone!

I just love this Frittata because (1) it’s DELICIOUS (2) it’s Gluten Free (3) you can really use up any veggies that you have in your fridge, so go nuts.  You can also swap out the cheddar for another favorite cheese, like goat cheese, if you want.  Finally, (4) it is E-A-S-Y clean-up!  Only one bowl to mix the eggs and one pan to cook that starts on the stove and then moves to the oven.  Of course, you need to prep the veggies, but do that in the day(s) ahead and the night you cook is no-muss, no-fuss!

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR VEGETABlE FRITTATA COOKING ‘KIT’

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

  • All of the vegetables can be prepared in advance, including cleaning, peeling, and cutting into small pieces.
  • For the Zucchini, you want to slice it into thin rounds for layering on top.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • I love carrots, broccoli, cauliflower, zucchini, and scallions for this frittata because of the different colors and textures.  You can really use any vegetables that you love or have on hand though.
  • You can also make the Lemon Crema ahead of time and store it in the fridge.

COOK YOUR VEGETABLE FRITTATA:

  • Preheat the oven to 375 degrees F.
  • When you are ready to cook your frittata, you first make the egg mixture and set aside.
  • Cook the vegetables (not the Zucchini yet) in a pan until starting to soften.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Sprinkle with 1/2 cup cheese and then add the egg mixture.  Do not mix, just let the egg immediately hit the pan and start to sear on the bottom.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Turn the heat down to low and then layer the zucchini rounds starting at the center and working your way out until the top is completely covered.

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

  • Sprinkle the top of the Zucchini with more cheese and then move into the oven to cook for 20 minutes.  Test the center with a toothpick to make sure it is done.

Serve with a dollop of the Lemon Crema…YUM!

That’s it!  ENJOY!

😍 Carrie

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.

 

 

Vegetable Frittata with Lemon Crema

Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe!  This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese.  It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.  

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 tbls Extra Virgin Olive Oil
  • 1/2 cup Carrots, diced
  • 1/2 cup Broccoli, diced
  • 1/2 cup Cauliflower, diced
  • 1 Zucchini, Medium sliced
  • 2 Scallions
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 3/4 cup Shredded Cheddar Cheese

Eggs Mixture

  • 8 Eggs
  • 1/4 cup Milk
  • 1/2 tsp Salt
  • 1/2 tsp Fresh Ground Pepper

Lemon Crema

  • 3/4 cup Sour Cream
  • 1 Lemon
  • Salt, to taste
  • Fresh Ground Pepper, to taste

Instructions

Prep Ahead

  1. Dice the carrots.  Break off the broccoli florets and rough chop them into small bite-size pieces.  Break off the cauliflower florets and rough chop into small bite-size pieces.  Slice the scallions.  Put all in a storage bag in the fridge until ready to cook.

  2. Thin slice the zucchini into 1/8 to 1/4 inch slices.  Put in a storage bag in the fridge until ready to cook.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  3. Make the Lemon Crema.  Add the sour cream into a small mixing bowl.  Zest the Lemon and add the zest to the sour cream.  Cut the lemon into quarters and add the juice from one quarter.  Add a dash of salt and pepper to taste.

Cook the Frittata

  1. Preheat the oven to 375 degrees F

  2. In a separate medium mixing bowl, crack the 8 eggs.  Add the 1/4 cup milk, salt and pepper and whisk until all yolks are combined.  Set aside.

  3. Preheat a 10" sauté pan and add 1 tbls extra virgin olive oil.  Then add the veggies (carrots, broccoli, cauliflower, scallions, but NOT the zucchini) to the pan, sprinkle with salt and pepper, then stir to ensure even cooking.  Cook for 5 minutes stirring a few times throughout until starting to get soft.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  4. Sprinkle 1/2 cup of the cheese over the veggies.

  5. Pour the egg mixture over the veggies and cheese.  Do not stir the eggs in, just let then sink to the bottom and get a sear on the bottom.  

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  6. Arrange the zucchini on top in a flat spiral by laying 1 round slice in the center and then laying more slices around it in a circle and continuing to lay then around in a spiral shape until completely covered.  Sprinkle the rest of the cheese on top.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  7. Put the pan into the preheated oven for 20 minutes.  Test the center of the frittata with a knife to see if it comes out clean or if the egg is still raw in the center.  If still raw, put it back in the oven for another 5 minutes and continue to test every 5 minutes until done.

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.
  8. Remove the fritatta from the oven and let sit to cool before cutting.  Serve with a dollop of the Lemon Crema and ENJOY!

    Vegetable Frittata with Lemon Crema is an easy weeknight dinner, quick breakfast, or weekend brunch recipe! This Vegetable Frittata is thick and hearty with lots of flavors and textures from the veggies, but is also light and creamy from the eggs and cheese. It's loaded with healthy veggies, is gluten free, and super EASY to make and to clean up after.