Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, pea, feta and kale frittata. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. Easy, healthy frittata with kale and rich feta cheese.
Pea, feta and kale frittata is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Pea, feta and kale frittata is something that I have loved my whole life.
To get started with this recipe, we have to first 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:
- Get 3 medium size new potatoes, scrubbed but not peeled
- Get 1 handful frozen peas
- Take 1 red pepper
- Get 4 shallots or large spring onions or 1 onion
- Prepare 2 handfuls kale
- Make ready 6 eggs plus 1 extra egg yolk (optional)
- Get 50 ml double cream
- Get 3 tbsp cream cheese
- Take 1 tsp wholegrain mustard
- Make ready a few sprigs of fresh thyme
- Make ready 100 g feta cheese (more if you wish)
- Make ready 2 handfuls grated Parmesan
- Make ready salt and black pepper
Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish. Using oven mitts, hold baking dish and platter firmly together and invert frittata onto platter; place another platter atop frittata and invert again so. This hearty frittata makes the most of the flavoursome sausage, chorizo, combined with all the goodness and taste of kale and feta cheese.
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
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. Place under the grill for a few minutes until the top is set and lightly golden. Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley.
So that’s going to wrap it up for this exceptional food pea, feta and kale frittata recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
