Pea, Feta and Prawn Frittata
on
| 2 min read
Ingredients
- 3 handfuls washed spinach
- 2 tbs olive oil
- A small knob of butter
- 300g raw peeled prawns
- 2 cloves garlic, crushed
- 3 spring onions, thinly sliced
- 8 eggs, lightly beaten
- ¼ - ½ cup grated parmesan cheese
- Finely grated zest of 1 lemon
- ¼ cup chopped basil
- 2 tsp chopped mint
- 2 cups frozen peas
- 100g soft feta cheese
- Salt and Pepper
Method
- Put spinach into a large bowl and cover with boiling water to wilt leaves. Refresh in cold water and drain. Roll in a clean tea towel. Squeeze out excess water and chop roughly.
- Bring a small saucepan of water to the boil and add peas. Cook for 3-4 minutes. Drain and set aside.
- Heat oil and a small knob of butter in a 25cm non-stick frying pan to sauté garlic and prawns gently until the prawn meat is just turning pink.
- Whisk eggs, lemon zest and basil in a large bowl and season well. Stir in the peas, spring onions, parmesan and spinach. Add mint and salt and pepper. Spoon the egg mixture over the prawns, distributing ingredients evenly and pulling the prawns to the surface. Top with crumbled feta.
- Cook over a medium heat for 15 minutes until the frittata is just beginning to set.
- Preheat the grill for 5 mins on moderate to high and grill the top of the frittata until the centre is set and lightly coloured.
Serves 4