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Set oven control to broil. Heat oil in 10-inch ovenproof skillet over medium heat. Cook onions in oil 2 minutes. Stir in tarragon and peas; cook uncovered, stirring frequently, 3 minutes or until peas are tender. Stir in lettuce.
Whisk eggs with salt and pepper; pour over vegetables in skillet. Cook 8 to 10 minutes or until eggs just begin to set.
Sprinkle with Parmesan cheese; broil 5 inches from heat 1 to 2 minutes or until frittata is golden brown and puffs up. Serve immediately.