Products Used
Garden Pea, Spinach, Potato & Onion Frittata
Enjoy this baked egg dish with our Garden Peas and Spinach, delicious served hot or cold. Perfect for dinners or work lunches the following day. Delicious served with some side salad and garlic aioli or mayonnaise.
- 1 hour
- 9 squares
Ingredients
1 medium onion, finely chopped
1 tablespoon olive oil, plus extra for greasing
1 large potato, finely sliced with a mandoline
100 grams Green Isle Garden Peas
80 grams mature cheddar, coarsely grated
8 medium free-range eggs
200 grams Green Isle Frozen Spinach, defrosted
Finely grated zest of ½ a lemon
1 teaspoon chilli flakes
To serve:
Garlic aioli
Green Salad
Method:
- Heat the oven to 200 C / 180 C fan.
- In a large frying pan, heat 1 tablespoon of oil. Add the chopped onion and fry for 5 minutes, then add the frozen peas and cook for another 5 minutes.
- In a large mixing bowl, beat the eggs. Stir in the onion and pea mix along with the defrosted spinach, lemon zest, chilli flakes and 50 grams of the grated cheese. Season with salt and pepper.
- Grease a 20 x 20cm baking dish or tin with oil. Pour in ¼ of the mixture then press ⅓ of the potato slices into the mixture. Repeat this way - with ¼ of the egg mixture followed by ⅓ of the potato sliced until you have used up all of the egg mixture and potato slices. You will finish the layering with the egg mixture on top. Sprinkle the remaining cheese over the top of the frittata and place into the oven for 25 - 30 minutes, or until cooked through and golden on top.
- Allow to cool slightly before cutting into slices and serving with a green salad and some garlic aioli or mayonnaise.
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