Stuffed Snow Peas & Red Onion and Purple Potato Frittata

It's two recipes for the price of one here today.  Both of these come from the April/May issue of Taste of Home.

I saw these stuffed snow peas and just thought they were the cutest things.  And they're certainly not difficult.  I think it would be cute to serve at some sort of a shower or brunch.  You know, if you're one of those type of people who has friends and does those sort of things...hehe.  

Stuffed Snow Peas

Ingredients:
8 oz softened cream cheese
2 tsp minced chives
1 tsp dried basil
1 minced garlic clove
1/2 tsp caraway seeds (didn't use these)
1/2 tsp dill weed
1/4 tsp lemon pepper
36 fresh snow peas, trimmed


Directions:
Combine first 7 ingredients.  Cover and refrigerate overnight. (I didn't do this step, and thought they tasted fine)
Let filling stand at room temp 30 minutes.  Meanwhile bring 6 cups water to boil.  Add snow peas, cover and boil 1-2 minutes.  Drain and immediately place peas in ice water.  Drain and pat dry.  Gently split peas open, pipe about 1 tsp of filling into each pod.  


my notes:  The recipe recommend not to make these too far in advance.  Need to be chilled and served within 3 hours.  I halved everything because I was only making a few, and don't really think the full recipe would fill 36 peas.

This was my first time making a frittata.  Which I suppose is just basically a baked omelet.  

I saw these purple potatoes and just had to give them a try.  My daughter didn't really believe they were potatoes.  I wonder if they have any extra nutritional value since they've got some color to them.

Red Onion and Potato Frittata
Ingredients:
1 large red onion, chopped
1/2 tsp minced fresh rosemary
4 tbsp butter, divided
1 garlic clove, minced
1/2 pound red (or purple) potatoes thinly sliced
6 eggs
1/3 cup milk
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded Swiss cheese


Directions:
In 10 inch ovenproof skillet, saute onion and rosemary in 1 tbsp butter until tender.  Add garlic and cook one minute longer. Remove from pan and set aside.
In same skillet cook potatoes in 2 tbsp butter tender.  Remove and keep warm
Whisk together eggs, milk, salt, pepper, and cheese.  Add onion mixture.  Melt remaining butter in skillet.  Add egg mixture, bake at 350 for 8-10 minutes.  Top with potatoes and bake another 3-5 minutes.  Let stand 5 minutes, and cut into wedges.