Date posted: 29/05/2023

Pea, asparagus and Philly frittata

This healthy, simple and protein packed meal is great on a spring day served with a fresh garden salad. It can be served as a beautiful light lunch or early evening meal.

  • Serves 11
  • Timing: 20 mins
Votes: 1 Average: 5


Frozen peas 1kg
Asparagus spears 800g
Olive oil 4 tbsp
Garlic cloves, minced 20g
Everyday Favourites medium free range eggs 20
Chives, chopped 50g
Philadelphia Original 400g
Garden salad, for serving


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  1. Bring the peas to the boil over a medium heat in a heavy based saucepan. Refresh the peas by placing the pan under a cold tap to stop the cooking process.
  2. Prepare the asparagus by removing the woody end. Blanch the asparagus and refresh in the same way as the peas.
  3. While the vegetables are cooling, heat the olive oil in a large, heavy based frying pan.
  4. Drain the vegetables and add to the pan along with the minced garlic, sweat on a low heat for 2-3 minutes.
  5. Beat the eggs in a mixing bowl and add to the pan. Sprinkle with the chopped chives, season and cook for 2-3 minutes until the edges start to cook.
  6. Remove from the heat and dollop spoonfuls of the Philadelphia around the pan.
  7. Finally place the pan under a medium grill and cook until the egg is set and slightly browned.
  8. Slice the frittata into wedges and serve with a garden salad of your choice.
  • Add more or different vegetables as you wish to this versatile dish
  • Try adding some fresh chilli
Why Philly? This nutrient packed dish is full of fresh flavours and bound together with pockets of luxury, oozing Philadelphia cream cheese.
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