I love a frittata! It’s a really healthy, carb free dish you can have for brunch, lunch, dinner or even take on a picnic! This recipe will fill a large frying pan so is ideal to portion up into around 6 generous slices. Or if eating as a main dish with a little salad then it is a good hearty dish for 2. A frittata is a great way to use up vegetables as they are so versatile. This is one of my favourite flavour combinations as the asparagus and peas have a natural sweetness which work so well with the salty feta and freshness of the fresh mint.
Wide non-stick frying pan around 26 -30cm diameter
6 eggs and 2 egg whites
1 bunch of asparagus @ 7-8 spears – If thick, slice lengthways.
Handful of frozen peas
Handful of fresh mint leaves, chopped
Salt & Pepper
1-2tbspExtra Virgin olive oil
Pea shoots (optional)
You’ll need a wide non-stick frying pan around 26 -30cm diameter and a saucepan
Pre heat the grill on med/high
Let the peas defrost a little in a bowl
Blanch the asparagus in boiling water with a teaspoon of salt and sugar for about 4 minutes, drain and plunge in very cold water – this will stop the asparagus from cooking further and help keep the bright colour.
Beat the eggs and egg whites in a bowl and add a good pinch of salt and pepper – The reason I add in extra whites is to help the frittata fluff up under the grill.
Dry off any moisture from the peas and mix in the egg mixture with half of the crumbled feta and half of the shredded mint leaves.
Heat the olive oil in the frying pan on a medium heat and our in the egg mixture. Pat the asparagus dry and lay it into the egg in the pan so you get a good even coverage. Let this cook from underneath for around 3-4 minutes to get a golden colour on the bottom – sprinkle on the remaining feta and mint leaves and pop under the grill for another 3-4 minutes. The frittata should start to fluff up in the pan and the cheese will melt a little. You are looking for a golden top
Remove the frying pan and let it cool slightly.
I served mine with some fresh pea shoots, drizzled with olive oil and a little salt and pepper.
If you want to take this on a picnic, cool completely and slice into 6 pieces. Eat cold.