Recipe: Tasty Pea, feta and kale frittata

Pea, feta and kale frittata. Breakfast on the go - Kale and Feta Frittata. 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.

Fritters are a fantastic way to use up the last scraps of vegetables and are fantastic as an easy lunch, delicious. Tortilla is our go-to easy meal. Eggs are cheap and convenient, we always have some at home, and paired with leafy green kale and feta this is a fast, effortless recipe for two. You can have Pea, feta and kale frittata using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pea, feta and kale frittata

1. It's of medium size new potatoes, scrubbed but not peeled.
2. You need of frozen peas.
3. Prepare of red pepper.
4. You need of shallots or large spring onions or 1 onion.
5. You need of kale.
6. You need of eggs plus 1 extra egg yolk (optional).
7. You need of double cream.
8. It's of cream cheese.
9. Prepare of wholegrain mustard.
10. It's of sprigs of fresh thyme.
11. Prepare of feta cheese (more if you wish).
12. You need of grated Parmesan.
13. You need of salt and black pepper.

This hearty frittata makes the most of the flavoursome sausage, chorizo, combined with all the goodness and taste of kale and feta cheese. Serve in wedges with a green salad and crusty. 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.

Pea, feta and kale frittata instructions

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.

Frittatas have saved me on more hungry weeknights than I care to count. As long as I have a few vegetables and maybe a little meat to throw in a One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. 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 eliminated the stovetop flipping step. Frittata with Potatoes, Red Peppers, and Spinach.