This is the perfect recipe when you're in the mood for something a little different from stews, curries or pasta dishes. The crumbled feta baked into the frittata tastes incredible with the softly cooked onions, fresh asparagus, peas and the crunch from the spring onions. We often make this ahead of time and enjoy it with a simple side salad and dip for a super quick and easy dinner or lunch.
Serves 4-8 with sides & takes 55 minutes to cook
Ingredients
1 large onion, peeled and thinly sliced
100g asparagus, cut width-ways into thin slices
250g frozen peas
6 organic eggs
200g crème fraîche
2 tablespoons of gram flour (chickpea flour)
Squeeze of lemon juice
180g grated extra mature cheddar
Handful of parsley, finely chopped
200g feta
6 spring onions, thinly sliced
Olive oil
Salt
Method
1. Preheat the oven to 180C, fan setting. Line a 20cm cake tin with baking paper (we crumple ours into a ball and then open it back out to ensure it fits into the tin).
2. Place a large pan over a medium-low heat and add a drizzle of olive oil. Once warm, add the sliced onion and a pinch of salt. Mix well and leave to cook until completely soft, mixing every now and then to ensure the onions are not sticking to the pan - this could take about 10 minutes.
3. Once the onions have become soft, stir through the asparagus pieces and cook for a few minutes until they become soft.
4. At this point, add the frozen peas and cook for another few minutes until they become soft. Once everything is cooked, remove from the heat and leave to one side until needed.
5. Crack the eggs into a large bowl and whisk until they come together. Add the crème fraîche and whisk again until the mixture comes together. Add a squeeze of lemon juice, the gram flour and a pinch of salt - mix again until the batter comes together.
6. Once the batter is smooth, add the grated cheddar, cooked onions, asparagus, peas, sliced spring onions and chopped parsley. Mix well to ensure everything is coated in the egg batter, before crumbling half of feta into the mixture and stirring through.
7. Pour the mixture into the lined cake tin.
8. Crumble the rest of the feta over the top of the batter and cook for 35-40 minutes until cooked through.
9. After 35-40 minutes, test the frittata to make sure the inside is cooked; insert a knife into the thickest part - it should come out clean - if not, place back in the oven for 5-10 more minutes.
10. Once cooked through, remove from the oven and leave to one side for at least 10 minutes to cool.
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