Early May Asparagus, Pea & Feta Frittata
Early May cooking wants something green, easy and happy at room temperature. This frittata folds asparagus, peas, feta and herbs into eggs for a bank-holiday lunch that can sit beside salad without fuss. It is bright, seasonal and useful for picnics if kept chilled.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Local shop8 eggs
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Local shop250g asparagus, trimmed and sliced
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Local shop160g peas
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Local shop120g feta, crumbled
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Local shop4 spring onions, sliced
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Local shop1 small bunch mint and parsley, chopped
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Local shop1 lemon, zested
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 34 minutes from start to finish.
Heat the grill to medium-high. Warm the olive oil in an ovenproof frying pan and cook the asparagus and spring onions for 3 minutes.
Add the peas and cook for 1 minute more.
Beat the eggs with the lemon zest, herbs, a small pinch of salt and plenty of black pepper.
Pour the eggs into the pan and scatter over the feta.
Cook gently on the hob for 8-10 minutes until the edges set and the centre is still a little soft.
Slide under the grill for 4-5 minutes until puffed and just set. Rest for 5 minutes before cutting.
Nutrition
Estimated per serving
Cook's tip
For a picnic, cool the frittata quickly, chill it, carry it with an ice pack and eat the same day.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Diet labels such as Gluten-Free and Dairy-Free describe the recipe as written from the ingredients listed - always check the labels on the specific products you buy.