Asparagus, pea, feta and mint frittata

Bells Kitchen

13 July 2021

No Comments

 

Asparagus, pea, feta and mint frittata

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.
Course Main Course

Equipment

  • Wide non-stick frying pan around 26 -30cm diameter
  • Saucepan

Ingredients
  

  • 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
  • 100 g Feta crumbled
  • Salt & Pepper
  • 1 tsp sugar
  • 1-2 tbsp Extra Virgin olive oil
  • Pea shoots (optional)

Instructions
 

  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating