Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, pea, feta and kale frittata. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Pea, feta and kale frittata is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Pea, feta and kale frittata is something that I’ve loved my entire life.
Easy, healthy frittata with kale and rich feta cheese. Kale isn't just for smoothies and salads anymore thanks to this decadent yet wholesome vegetarian frittata. Frittatas are a simple, fun and wonderful way to enjoy breakfast.
To begin with this particular recipe, we have to prepare a few components. You can cook 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:
- Prepare 3 medium size new potatoes, scrubbed but not peeled
- Make ready 1 handful frozen peas
- Take 1 red pepper
- Make ready 4 shallots or large spring onions or 1 onion
- Get 2 handfuls kale
- Prepare 6 eggs plus 1 extra egg yolk (optional)
- Prepare 50 ml double cream
- Get 3 tbsp cream cheese
- Take 1 tsp wholegrain mustard
- Get a few sprigs of fresh thyme
- Get 100 g feta cheese (more if you wish)
- Prepare 2 handfuls grated Parmesan
- Make ready salt and black pepper
As long as I have a few vegetables and maybe a little meat to throw in a One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. This frittata cooked in the slow cooker was a little softer than eggs cooked in the oven or on the stove, but it also seemed like the flavors of the other ingredients were infused into the egg a bit more. Frittata Kale Sweet Potato Brunch Gluten Free. Quick & Easy Highly Rated Healthy Surprise Me.
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
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. Stir in peas, spinach, feta, salt, pepper and mint. Evenly distribute the filling with a fork, pulling the prawns to the.
So that’s going to wrap it up for this special food pea, feta and kale frittata recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
