Spring Recipe: Pea and Asparagus Frittata
Recipe credit www.stellar.co.uk
Served warm or cold, a frittata is quick, versatile and delicious. Make for a healthy midweek main or cool and slice in thick wedges for packed lunches or picnics. It’s a great way to use up any leftover vegetables or cheese. This recipe features Padron peppers for a subtle hint of heat.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 10 minutes
Ingredients
- 125g asparagus tips
- 75g frozen peas
- 6 free range eggs
- 100ml single cream
- 25g parmesan cheese, grated finely
- 25g butter
- 4 Padron peppers, halved (or half a small green pepper, deseeded and chopped) optional
- 125g soft goats cheese
Method:
- Preheat the grill or oven to 160C.
- Bring a small saucepan of salted water to boil. Add the asparagus and cook for 2 minutes. Add the peas and cook for further 2 minutes. Drain and set aside.
- Whisk the eggs and cream in a large bowl and stir in the grated parmesan.
- Heat the butter in a non-stick oven proof 20cm frying pan. Add the Padron peppers and fry for a couple of minutes. Add the asparagus and peas. Stir gently with a wooden spoon then pour in the eggs.
- Cook over a medium heat for approximately 5 minutes until beginning to set around the edges.
- Dot pieces of goats’ cheese evenly around the surface and place under a medium hot grill (160C) or oven until golden and just set. Serve warm with dressed salad leaves or cool and cut into wedges for packed lunch.
