Pea tortilla with mint and yogurt

This is Week #40 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!