Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pea, feta and kale frittata. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Tortilla is our go-to easy meal. Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley. Tip the egg mixture into the pan and scatter with the feta and tomatoes.
Pea, feta and kale frittata is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pea, feta and kale frittata is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Prepare 3 medium size new potatoes, scrubbed but not peeled
- Get 1 handful frozen peas
- Get 1 red pepper
- Get 4 shallots or large spring onions or 1 onion
- Take 2 handfuls kale
- Get 6 eggs plus 1 extra egg yolk (optional)
- Get 50 ml double cream
- Make ready 3 tbsp cream cheese
- Take 1 tsp wholegrain mustard
- Take a few sprigs of fresh thyme
- Make ready 100 g feta cheese (more if you wish)
- Take 2 handfuls grated Parmesan
- Get salt and black pepper
Fritters are a fantastic way to use up the last scraps of vegetables and are fantastic as an easy lunch, delicious. This Potato Frittata is an easy way to freshen up a weeknight dinner. Once the frittata is finished, run a knife around the edge of the skillet and gently slide the frittata onto a carving board or serving plate. Frittatas have saved me on more hungry weeknights than I care to count.
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
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 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. 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 it up for this special food pea, feta and kale frittata recipe. Thanks so much for reading. I am confident you can 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, friends and colleague. Thanks again for reading. Go on get cooking!
