Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, pea, feta and kale frittata. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Pea, feta and kale frittata is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Pea, feta and kale frittata is something which I have loved my entire life.
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. A frittata is great served as part of a tapas spread.
To get started with this particular recipe, we must first 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
- Get 1 handful frozen peas
- Prepare 1 red pepper
- Get 4 shallots or large spring onions or 1 onion
- Get 2 handfuls kale
- Get 6 eggs plus 1 extra egg yolk (optional)
- Prepare 50 ml double cream
- Take 3 tbsp cream cheese
- Prepare 1 tsp wholegrain mustard
- Make ready a few sprigs of fresh thyme
- Get 100 g feta cheese (more if you wish)
- Prepare 2 handfuls grated Parmesan
- Take salt and black pepper
Frittata Kale Sweet Potato Brunch Gluten Free. Quick & Easy Highly Rated Healthy Surprise Me. Use leftover ingredients to make a frittata, like this Roasted Red Pepper and Feta Frittata. Great for breakfast, brunch or even dinner!
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
I purchased three rather expensive ingredients for a different recipe this week: roasted red peppers, feta, and a large bag of fresh spinach. If you make this sweet potato kale frittata be sure to leave a comment and star rating below letting me know how it turns out. Top frittata with cooked carrots, pesto mixture, basil and remaining feta. Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I've taken some liberties and One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy.
So that is going to wrap this up with this special food pea, feta and kale frittata recipe. Thanks so much for reading. I am sure you can make this at home. There’s 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!
