Asparagus and pea frittata
While I love having friends and family over for breakfast, standing over the cooktop poaching eggs is not very sociable and can be quite stressful - broken egg yolks, errant bits of egg shell, burnt toast etc.
This frittata provides the egg-aspect to your brunch and is the just the thing to accompany the antipasto plate.
- 8 eggs
- 150g fetta, diced
- 1/4 cup chopped chives
- 1 bunch asparagus
- 125g peas
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 small potatoes, peeled and thinly sliced
- 1 garlic clove, finely chopped
Combine eggs and whisk until fluffy, and chives. Steam asparagus and peas until just cooked and refresh under cold water. Halve asparagus lengthways.Heat oil in non-stick frypan over moderate heat, add onion and cook until soft. Add potato and garlic, reduce heat to low and cook for 10 minutes until the potatoes are starting to turn a golden colour.Add egg mixture to pan and sprinkle over fetta. When the egg is starting to set, decorate with asparagus and peas. Cook frittata for approximately 10 minutes until cooked underneath.Place frying pan under a hot grill for 5 minutes or until the top of the frittata is golden.
- This frittata can be served warm, which does mean you may be in the kitchen when your guests arrive, or made the night before and stored in the fridge. Bring to room temperature before serving.