Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pea, feta and kale frittata. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Pea, feta and kale frittata is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Pea, feta and kale frittata is something which I have loved my whole life. They are nice and they look wonderful.
Breakfast on the go - Kale and Feta Frittata. Tortilla is our go-to easy meal. Eggs are cheap and convenient, we always have some at home, and paired with leafy green kale and feta this is a fast, effortless recipe for two.
To get started with this particular recipe, we have to prepare a few ingredients. You can have pea, feta and kale frittata using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pea, feta and kale frittata:
- Make ready 3 medium size new potatoes, scrubbed but not peeled
- Make ready 1 handful frozen peas
- Get 1 red pepper
- Prepare 4 shallots or large spring onions or 1 onion
- Prepare 2 handfuls kale
- Take 6 eggs plus 1 extra egg yolk (optional)
- Take 50 ml double cream
- Make ready 3 tbsp cream cheese
- Prepare 1 tsp wholegrain mustard
- Make ready a few sprigs of fresh thyme
- Make ready 100 g feta cheese (more if you wish)
- Take 2 handfuls grated Parmesan
- Make ready salt and black pepper
This hearty frittata makes the most of the flavoursome sausage, chorizo, combined with all the goodness and taste of kale and feta cheese. Serve in wedges with a green salad and crusty. Stir in the peas and spinach then pour the mixture over the prawns in the sauté pan. Evenly distribute the filling with a fork, pulling the prawns to the Crumble over the feta and cook over a low heat until most of the egg has set.
Steps 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
Place under the grill for a few minutes until the top is set and lightly golden. While frittatas are fair game for any veggie scraps and cheese nubs hiding in the fridge, I'd argue that few combinations are better than spinach and feta. Because spinach cooks down so quickly and reduces drastically in size, our standard frittata ratio of two cups vegetables to six eggs simply does. Use leftover ingredients to make a frittata, like this Roasted Red Pepper and Feta Frittata. Great for breakfast, brunch or even dinner!
So that is going to wrap this up for this special food pea, feta and kale frittata recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
