Saturday, 14 December 2013

Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes
  • 8 free range eggs
  • 1 cup frozen peas, defrosted
  • 1-2 cups baby spinach leaves, chopped
  • 200g feta, crumbled
  • sea salt & freshly cracked pepper
  • 10 mint leaves
  • 1 tsp olive oil
Method
  1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
    bowl, whisking to mix.
  2. Heat oil in a heavy based frypan that is oven friendly and add
    egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
  3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
  4. Allow to cool in pan then serve large wedges. Enjoy!

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