- 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
Pea, Asparagus and Philly Frittata
Pea, Asparagus and Philly Frittata
20 min
This super quick and heathy frittata is a sure way to harness the power of some summer veggies and a lighter option for care home dining.
A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
Serves 10
Ingredients
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.
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