Ingredients

1 kg frozen peas
800 g asparagus spears
4 tbsp olive oil
20 g garlic cloves, minced
20 medium free-range eggs
400 g Philadelphia Original
salt and black pepper
garden salad, for serving

Method

1. Bring the peas to the boil over a medium heat in a heavy based saucepan. Refresh the peas by placing the pan under a cold tap to stop the cooking process.
2. Prepare the asparagus by removing the woody end. Blanch the asparagus and refresh in the same way as the peas.
3. While the vegetables are cooling, heat the olive oil in a large, heavy based frying pan.
4. Drain the vegetables and add to the pan along with the minced garlic, sweat on a low heat for 2-3 minutes.
5. Beat the eggs in a mixing bowl and add to the pan. Sprinkle with the chopped chives, season and cook for 2-3 minutes until the edges start to cook.
6. Remove from the heat and dollop spoonfuls of the Philadelphia around the pan.
7. Finally place the pan under a medium grill and cook until the egg is set and slightly browned.
8. Slice the frittata into wedges and served with a garden salad of your choice.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.