Name: Asparagus, Pea and Feta Frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Australian
Ingredients: 1 bunch (about 250g) asparagus, woody ends trimmed, cut into 3cm lengths; 1 cup (120g) frozen peas; 8 eggs; 1/4 cup (60ml) milk; 2 tbsp olive oil; 1 leek, white and pale green part, halved and thinly sliced; 150g feta, crumbled; 2 tbsp chopped mint; salt and freshly ground black pepper

Recipe

Asparagus, Pea and Feta Frittata

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 6

Ingredients

6 Servings

1 bunch (about 250g) asparagus, woody ends trimmed, cut into 3cm lengths
1 cup (120g) frozen peas
8 eggs
1/4 cup (60ml) milk
2 tbsp olive oil
1 leek, white and pale green part, halved and thinly sliced
5¼ oz feta, crumbled
2 tbsp chopped mint
salt and freshly ground black pepper

Method

Step 1: Bring a saucepan of salted water to the boil. Add the asparagus and peas and cook for 2 minutes, then drain and run under cold water to stop them cooking further.
Step 2: Whisk the eggs and milk together in a bowl with a pinch of salt and pepper, keeping in mind the feta will add more salt later.
Step 3: Heat the olive oil in a 9½ inch non-stick ovenproof frying pan over medium heat. Add the leek and cook for 4-5 minutes, until soft, then stir in the asparagus and peas and spread everything evenly over the base of the pan.
Step 4: Turn the heat down to low. Pour in the egg mixture, scatter over the feta and mint, and cook undisturbed for 8-10 minutes, until the edges are set and the centre is mostly set but still a little wobbly.
Tip: Running a spatula gently around the edge of the pan a couple of times while it cooks stops the frittata sticking and helps it release cleanly later.
Step 5: Heat the grill to high. Put the pan under the grill for 2-3 minutes, until the top is golden and the centre is just set.
Step 6: Rest for 5 minutes, then run a spatula around the edge and slide the frittata onto a board or plate. Cut into wedges to serve.

Tips

If the handle of your frying pan isn't ovenproof, wrap it tightly in a double layer of foil before it goes under the grill.
Save the woody asparagus ends for stock instead of throwing them out, they add good flavour to vegetable or chicken stock.
Don't skip resting the frittata before cutting. It firms up as it sits, and cutting straight away gives you a wet, collapsing wedge.

Variations

Dairy-free: leave out the feta and milk, use water or a dairy-free milk instead, and season a little more with salt.
Add potato: fry 2 cups of diced, pre-cooked potato with the leek for a heartier version.
Herb swap: use dill instead of mint if you want a flavour closer to a classic pea and feta pairing.

Storage and make-ahead

Keeps in an airtight container in the fridge for up to 3 days. Good cold from the fridge or warmed gently in the microwave or a low oven. Not recommended for freezing, the eggs go rubbery on reheating.