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
finely grated zest 1 lemon
¼ cup chopped basil
100 grams soft feta cheese
sea salt and freshly ground pepper
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.