Pea, Feta and Prawn Frit­tata

Dish - Everyday Dish - - Mains -

Put the spinach in a large heat-proof bowl and cover with boiling wa­ter. Turn to wilt, then drain and re­fresh in cold wa­ter. Drain again, roll up in a clean tea towel and squeeze out the ex­cess wa­ter. Chop roughly.

Heat the oil and but­ter in a 28cm oven­proof sauté pan. Cook the gar­lic, spring onions and prawns un­til the prawns are just turn­ing pink.

Whisk the eggs, le­mon zest and basil in a large bowl and sea­son well. Stir in the peas and spinach then pour the mix­ture over the prawns in the sauté pan. Dis­trib­ute the fill­ing evenly with a fork, pulling the prawns to the sur­face of the frit­tata.

Crum­ble over the feta and cook over a low heat un­til most of the egg has set. Place un­der the grill for a few min­utes un­til the top is set and lightly golden. Serves 6–8

SPICY CRUMBED FISH WITH COLESLAW AND WARM TOR­TILLAS

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