Pea, Broc­coli and Feta Frit­tatas

Dish - Everyday Dish - - Mains -

Packed with green veges and tangy feta cheese, these frit­tatas are great served for brunch on the week­end as well as for a quick evening meal.

Pre­heat the oven to 180°C.

Trim off the stem end of the beans and cut into 4cm lengths. Cut the broc­coli into small flo­rets. Blanch all the veg­eta­bles in boiling salted wa­ter for 2 min­utes then drain well. Tip onto a clean tea towel or pa­per tow­els to re­move any ex­cess wa­ter.

Whisk the eggs, cream, Parme­san and gar­lic in a large bowl and sea­son gen­er­ously. Add the basil and the veg­eta­bles and com­bine well.

Di­vide evenly be­tween the dishes and top each one with 2 slices of feta, the toma­toes and a good grat­ing of Parme­san, then sea­son with black pep­per.

Bake for 20– 25 min­utes un­til golden and the cen­tre of the frit­tatas are set. Serves 4

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