Ingredients
5 large eggs
1/4 teaspoon kosher salt
Pinch each of freshly grated nutmeg and ground pepper
1 tablespoon extra-virgin olive oil, plus more for serving
1 cup thinly sliced sweet onion
3/4 cup fresh English peas
1 ounce fresh goat cheese
1 cup pea shoots
Fresh lemon juice
Preparation
Preheat broiler with a rack in top third of oven. Beat eggs with 1/4 teaspoon salt, nutmeg, and pepper. Heat 1 tablespoon oil in a small ovenproof skillet over medium.
Add 1 cup thinly sliced sweet onion; cook, stirring, until softened, 4 to 5 minutes. Stir in 3/4 cup fresh English peas and cook for 30 seconds. Add egg mixture to skillet; cook, stirring occasionally, until large curds form and edges begin to set, 1 to 2 minutes.
Crumble goat cheese over top and broil until frittata is puffed, golden, and just set, about 2 minutes. Let stand 5 minutes; meanwhile, lightly drizzle pea shoots with fresh lemon juice and oil and season to taste. Serve dressed pea shoots on top of frittata.
