Best Step to Preparing Tasty Pea, feta and kale frittata

Pea, feta and kale frittata is the nomero uno that appears to most people’s thought when it arrives to a delightul dish. Today, we are going to tell you procedures on serving a tasty Pea, feta and kale frittata.

Pea, feta and kale frittata

We hope you got insight from reading it, now let’s go back to pea, feta and kale frittata recipe. You can have pea, feta and kale frittata using 13 ingredients and 7 steps. Here is how you achieve it.

Firstly, here are the ingridients that you should prepare to serve Pea, feta and kale frittata:

  1. You need 3 of medium size new potatoes, scrubbed but not peeled.
  2. Prepare 1 handful of frozen peas.
  3. Use 1 of red pepper.
  4. You need 4 of shallots or large spring onions or 1 onion.
  5. You need 2 handfuls of kale.
  6. Provide 6 of eggs plus 1 extra egg yolk (optional).
  7. Take 50 ml of double cream.
  8. Provide 3 tbsp of cream cheese.
  9. Get 1 tsp of wholegrain mustard.
  10. Provide a few of sprigs of fresh thyme.
  11. Use 100 g of feta cheese (more if you wish).
  12. Take 2 handfuls of grated Parmesan.
  13. Get of salt and black pepper.

After preparing the ingridients, now we are set to make our yummy Pea, feta and kale frittata:

  1. Boil the potatoes in salted water until tender. Add the peas for the last few minutes..
  2. Meanwhile, fry the red pepper and shallots until soft, then add in the shredded kale and cook until wilted..
  3. 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..
  4. 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..
  5. 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..
  6. 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..
  7. 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. 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.

Recipe : Pea, feta and kale frittata

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