Recipes
Date posted: 29/05/2023
Ingredients
| 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 |
Method
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- 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.
- Prepare the asparagus by removing the woody end. Blanch the asparagus and refresh in the same way as the peas.
- While the vegetables are cooling, heat the olive oil in a large, heavy based frying pan.
- Drain the vegetables and add to the pan along with the minced garlic, sweat on a low heat for 2-3 minutes.
- 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.
- Remove from the heat and dollop spoonfuls of the Philadelphia around the pan.
- Finally place the pan under a medium grill and cook until the egg is set and slightly browned.
- 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