Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, pea, feta and kale frittata. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley. Frittatas have saved me on more hungry weeknights than I care to count.
Pea, feta and kale frittata is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Pea, feta and kale frittata is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook pea, feta and kale frittata using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pea, feta and kale frittata:
- Make ready 3 medium size new potatoes, scrubbed but not peeled
- Get 1 handful frozen peas
- Get 1 red pepper
- Make ready 4 shallots or large spring onions or 1 onion
- Make ready 2 handfuls kale
- Make ready 6 eggs plus 1 extra egg yolk (optional)
- Make ready 50 ml double cream
- Get 3 tbsp cream cheese
- Take 1 tsp wholegrain mustard
- Take a few sprigs of fresh thyme
- Take 100 g feta cheese (more if you wish)
- Make ready 2 handfuls grated Parmesan
- Prepare salt and black pepper
I purchased three rather expensive ingredients for a different recipe this week: roasted red peppers, feta, and a large bag of fresh spinach. A frittata is great served as part of a tapas spread. You can vary the fillings with seasonal vegetables. Whisk eggs lightly in a bowl.
Instructions to make Pea, feta and kale frittata:
- Boil the potatoes in salted water until tender. Add the peas for the last few minutes.
- Meanwhile, fry the red pepper and shallots until soft, then add in the shredded kale and cook until wilted.
- In a large bowl whisk together the eggs, cream, cream cheese and wholegrain mustard. Add the leaves from the thyme sprigs and plenty of salt and pepper. Stir through about half the feta, crumbled into chunks.
- Fish out the potatoes from the peas. Drain the peas and tip into the egg and cheese mixture. Add the peppers and kale mixture too, with salt and pepper if needed. Put the oven or grill on.
- Slice the potatoes and fry in olive oil in the same pan you used for the peppers, until crispy and golden. Add into the egg mixture. Put an ovenproof frying pan on the heat and add some oil. When hot, pour in the frittata mixture.
- Shake the pan so the mixture settles evenly but don't stir or interfere with it in any way. Add the rest of the feta in lumps and push into the egg mixture, then sprinkle over the grated Parmesan. Cook for about 8-10 minutes until it seems set.
- Place in the hot oven, or under the grill for 3-4 minutes until golden on top. Leave to cool for a while before eating with salad
Stir in peas, spinach, feta, salt, pepper and mint. Easy kale and feta fritters is a delicious way to use kale. These kale and feta fritters happened a while ago when I needed to use a big bunch of kale that I had left over in my fridge. Evenly distribute the filling with a fork, pulling the prawns to the. Frittata Kale Sweet Potato Brunch Gluten Free.
So that is going to wrap it up with this exceptional food pea, feta and kale frittata recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
