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Asparagus, pea and feta frittata

Asparagus, pea and feta frittata

Nothing says British springtime has arrived like the taste of home-grown asparagus.
While it’s perfectly good served with nothing but a good knob of melted butter, this recipe is a bit more substantial and also makes good use of this season’s new potatoes.
Treat yourself to a slice this weekend!
  • 1 bunch of asparagus
  • 70g frozen peas
  • 70g feta cheese cut into small chunks
  • 3 large eggs
  • Splash of milk
  • 200g new potatoes, thinly sliced
  • Handful of thyme
  • Drizzle of olive oil
  • Salt and pepper

Step 1

Boil the new potatoes in boiling water until they are tender. Drain, leave to cool and slice into discs.

Cut the asparagus into bite-sized portions. Cook in boiling water until it is tender. Drain and leave to cool.

Step 2

Whisk the eggs and add a splash of milk. Add salt and pepper to taste.

Put a frying pan on a medium hob and add the oil. Wait for the oil to heat up and add the new potatoes. Toss around in the pan for 5 minutes until they start to get crispy and begin to turn golden brown in colour.

Pour over the eggs and sprinkle over the feta cheese and freshly snipped thyme. Wait for 8-10 minutes until the eggs have almost set.

Step 3

Pop under a hot grill to cook the top of the frittata (Check your frying pan is suitable for oven use).

Turn out onto a plate and cut into thick slices.


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