Pea, Feta and Prawn Frittata
Photography by Aaron McLean.
A light, fresh dinner packed with greens and topped with tangy feta and juicy prawns.
Serves: 6–8
INGREDIENTS
2 cups peas, cooked
3 big handfuls spinach leaves, washed
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
3 spring onions, thinly sliced
300 grams raw, peeled prawns
8 eggs
finely grated zest 1 lemon
¼ cup chopped basil
100 grams soft feta cheese
sea salt and freshly ground pepper
METHOD
Preheat the grill to high.
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 28 cm 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. Evenly distribute the filling 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.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!