PEA, FETA & SUMMER HERB FRITTATA
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
Provided by Lucy O'Reilly
Categories Lunch, Main course
Time 55m
Number Of Ingredients 14
Steps:
- Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.
- Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.
- Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.
Nutrition Facts : Calories 337 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
This frittata is just one good reason to stock peas in your freezer. My favorite herbs to use are tarragon and chives.
Provided by Martha Rose Shulman
Categories breakfast, easy, quick
Time 30m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta.
- Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn't burn. It will however turn golden.
- If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
FRITTATA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F.
- Drizzle olive oil over the mushrooms and asparagus on a baking sheet, sprinkle with salt and pepper and roast until a nice color is achieved, about 12 minutes. Set aside.
- Beat together the eggs with some salt and pepper in a bowl. (Do not over-beat; just mix until the eggs mostly come together.) Stir in the Monterey Jack, Parmesan and hot sauce and set aside.
- In a large ovenproof nonstick skillet, melt the butter over medium-high heat. Add the onions and cook, stirring frequently, until soft and golden brown, several minutes. Add the diced potatoes, sprinkle with salt and pepper and stir to cook for a couple of minutes. Finally, add the asparagus, mushrooms, olives and roasted red peppers and cook, stirring, until everything is hot.
- Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30 to 45 seconds to set the edges, then put the skillet in the oven. Cook, watching it carefully, until the eggs are set but not very brown on top, 10 to 12 minutes.
- Slide the frittata out of the skillet and onto a cutting board. Sprinkle on the basil and slice into wedges with a long serrated knife.
ASPARAGUS, PEA & FETA FRITTATA WITH ROAST TOMATOES
Turn omelette into a substantial evening meal by baking it, Italian-style. Pack it full of greens and serve with crisp green salad
Provided by Good Food team
Categories Main course
Time 27m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the olive oil in a small (about 600ml) shallow ovenproof dish. Place in the oven to heat for 2-3 mins, add the asparagus and peas to the hot oil and gently toss to coat. Return to the oven for 2 mins, then remove from the oven and crumble over the feta.
- Meanwhile, beat the mint into the eggs and season well with lots of ground black pepper. Remove the dish from the oven and pour over the eggs, then bake for 15 mins until the eggs have set.
- Meanwhile, drizzle the balsamic glaze or vinegar over the leftover roast tomatoes. Serve the frittata with the balsamic tomatoes and a crisp green salad.
Nutrition Facts : Calories 309 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.2 milligram of sodium
More about "frittata with peas herbs and feta or parmesan recipes"
EASY FRITTATA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (158)Total Time 30 minsCategory Breakfast, BrunchCalories 273 per serving
- Preheat the oven to 400F. Whisk eggs, heavy cream and salt until you get a smooth and even texture. Set aside.
- Melt butter and coat the sides of the baking dish with it. Spread vegetables evenly on the bottom of the pan.
- Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.
HOW TO MAKE FRITTATAS (STOVETOP OR BAKED) - COOKIE AND …
From cookieandkate.com
FETA AND SPINACH FRITTATA RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
EASY PARMESAN FRITTATA RECIPE | MRBREAKFAST.COM
From mrbreakfast.com
EASY LEEK AND PEA FRITTATA (WITH PARMESAN AND HERBS)
From whereismyspoon.co
EASY FRITTATA RECIPE – A COUPLE COOKS
From acouplecooks.com
5/5 (4)Total Time 30 minsCategory Main DishCalories 128 per serving
- In a medium bowl, whisk together eggs, milk, oregano, kosher salt, and fresh ground pepper. Whisk in the Parmesan and feta cheese.
- In a 10-inch oven-safe skillet, heat the olive oil over medium heat. Sauté the spinach leaves, stirring until wilted, 2 to 3 minutes, spreading it around as you cook so that you spread oil up the sides of the pan. Add the garlic powder and 2 pinches kosher salt and sauté for another minute.
- Pour the egg mixture into the skillet. If necessary, use a fork to rearrange the spinach in an even layer so you can see if on the top. Sprinkle the top with a little more feta cheese. Cook for about 5 to 7 minutes over medium heat until the bottom is set and lightly browned, checking for doneness by pulling back the side with a spatula.
EASY FRITTATA - FETA, PEA AND MINT - THE FAST 800
From thefast800.com
EASY FRITTATA RECIPE - HOW TO MAKE FRITTATA - DELISH
From delish.com
BAKED FRITTATA RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGETABLE FRITTATA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
HOW TO MAKE A FRITTATA RECIPE - LOVE AND LEMONS
From loveandlemons.com
FIVE-HERB FRITTATA WITH PROSCIUTTO AND PARMESAN RECIPE
From foodandwine.com
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN RECIPE
From pinterest.com
FRITTATA WITH PEAS, HERBS AND FETA OR PARMESAN
From diningandcooking.com
WHITE LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
PARMESAN HERB FRITTATA - THE WHOLE COOK
From thewholecook.com
PEA, FETA AND HERB FRITTATA - STARTS AT 60
From startsat60.com
MEDITERRANEAN VEGETABLE FRITTATA - HOW TO MAKE A VEGETABLE …
From themediterraneandish.com
PEA AND MINT FRITTATA - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
BASIC FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
You'll also love