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.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less