Easiest Way to Cook 2020 Pea, feta and kale frittata

Pea, feta and kale frittata. This frittata cooked in the slow cooker was a little softer than eggs cooked in the oven or on the stove, but it also seemed like the flavors of the other ingredients were infused into the egg a bit more. The top doesn't really brown in the slow cooker, so I was glad I used colorful ingredients, but this is definitely. A frittata is great served as part of a tapas spread.

Stir in peas, spinach, feta, salt, pepper and mint. Use leftover ingredients to make a frittata, like this Roasted Red Pepper and Feta Frittata. Great for breakfast, brunch or even dinner! 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. You need 3 of medium size new potatoes, scrubbed but not peeled.
2. Prepare 1 handful of frozen peas.
3. It's 1 of red pepper.
4. Prepare 4 of shallots or large spring onions or 1 onion.
5. You need 2 handfuls of kale.
6. Prepare 6 of eggs plus 1 extra egg yolk (optional).
7. It's 50 ml of double cream.
8. It's 3 tbsp of cream cheese.
9. It's 1 tsp of wholegrain mustard.
10. It's a few of sprigs of fresh thyme.
11. You need 100 g of feta cheese (more if you wish).
12. Prepare 2 handfuls of grated Parmesan.
13. Prepare of salt and black pepper.

I purchased three rather expensive ingredients for a different recipe this week: roasted red peppers, feta, and a large bag of fresh spinach. Spinach Mushroom and Feta Crustless Quiche - Budget Bytes. 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.

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.

Mini frittatas filled with fresh parsley, butternut squash, kale and feta, topped with some fiery chilli flakes and sesame seeds. If you make this sweet potato kale frittata be sure to leave a comment and star rating below letting me know how it turns out. 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. Categories: Frittata Kale Sweet Potato Brunch Gluten Free.