Summer 'Peasto' Frittata
A quick and delicious Italian-style omelette with a unique pea and broad bean pesto.
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Jamie Oliver- •6 Eggs
- •SaltPinch
- •Black pepperPinch
- •PeasSmashed
- •Broad beansSmashed
- •MintA little
- •Lemon zest
- •1/2 lemon Lemon juice
- •2 tablespoons Extra virgin olive oilGood quality
- •Parmesan cheeseGrated
- •Asparagus tipsCut down
- •Feta cheeseCrumbled
- 1
Crack 6 eggs into a bowl and add a pinch of salt and pepper. Whip lightly.
1 min
- 2
Smash peas and broad beans with a little salt and mint. Add lemon zest and juice from half a lemon.
2 min
- 3
Add 2 tablespoons of extra virgin olive oil and grated Parmesan to the pea mixture.
1 min
- 4
Fry asparagus tips in olive oil for a few seconds.
1 min
- 5
Mix a spoonful of the pea mixture into the eggs, then pour into the pan with asparagus.
1 min
- 6
Add blobs of pea mixture into the eggs and let it set for about 35 seconds.
1 min
- 7
Crumble feta and sprinkle Parmesan over the frittata.
1 min
- 8
Place the pan in the oven until the frittata is cooked through and golden on top.
5 min
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Takes about 2 minutes — no account needed
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