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Home » Pea, broad bean and asparagus frittata

December 2, 2020

Pea, broad bean and asparagus frittata

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Last Updated on December 28, 2020

I love a frittata. They are a great way to use up whatever I can find in my fridge. I also like delving through my freezer for frozen vegetables and today I discovered bags of peas and broad beans which is where this idea for a pea, broad bean and asparagus frittata originated.

I also had fresh asparagus and fresh sage in the fridge as well as a block of Parmesan left over from a recent Zoom cookalong. The beauty of this recipe is you could use pretty much any vegetables or herbs you have in your fridge or freezer. Great for using up leftovers and getting creative in the kitchen.

Frittata ingredients

Fry the diced red onion in a little olive oil over a medium heat until softened. Mix  the rest of the ingredients together and pour the egg mix over the onion in the pan.

Frittata pea broad bean and onion cooking

Halfway through the cooking, add the asparagus to the top of the frittata and continue cooking.

frittata asparagus added

Once nearly set, sprinkle the remaining Parmesan on the top of the frittata and place under the grill for about five mins until totally set and slightly browned.

frittata browned under grill

To check if the frittata is properly cooked press a fingertip lightly on the top. It should feel firm and set to the touch. Run a knife around the edges of the pan to loosen, then take a spatula to help slide the frittata out onto a board.

Cut into quarters and serve with wild rocket lightly tossed in olive oil. This recipe serves four people and also makes great leftovers. Keep in the fridge and serve cold for lunch the next day with another salad. Easily portable, it’s also a great picnic food.

pea, broad bean and asparagus frittata portion

Here’s a printable version of the recipe of the pea, broad bean and asparagus frittata for you to try. What’s your favourite frittata filling? Do get in touch and let us know.

Love cooking with frozen peas? Try our delicious risotto recipe here.

Print Recipe
5 from 2 votes

Pea, broad bean and asparagus frittata

A delightful light dinner packed with green goodness
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Keyword: asparagus, broad beans, frittata,, peas
Servings: 4
Calories: 172kcal
Author: Sandy Cadiz-Smith

Ingredients

  • 1 red onion peeled and finely diced
  • 2 tbsps olive oil
  • 1 cup frozen peas defrosted
  • 1 cup frozen broad beans defrosted and skinned
  • 6 eggs beaten
  • 2 tbsps fresh sage finely chopped
  • 3/4 cup Pamesan grated

Instructions

  • Peel and finely dice the red onion. Add the olive oil to the pan and fry on low for about 5 mins until the onion is softened.
  • Peel the broad beans and combine with the defrosted peas and fresh sage
  • Beat the eggs and add half the Parmesan to the mixture.
  • Combine the broad bean and egg mixes and season.
  • Pour the egg mix into the pan with the red onion.
  • Cook on a medium heat for 5 mins until it starts to set. Then add the aspargus spears, pressing them down into the frittata.
  • Cook for another 10 minutes or until almost completely set. Sprinkle over the remaining asparagus, then transfer to under the grill and cook on low for about 5 mins until the top is set and slightly browned.
  • Remove from the oven and check if the frittata is set by gently pressing the top. If it's still not set, replace in the oven for a few more minutes if necessary.
  • Run a knife around the edge of the pan to loosen the frittata. Then take a spatula and slide under the frittata and slide out onto a board.
  • Cut into quarters and serve with rocket lightly dressed in olive oil.

Nutrition

Calories: 172kcal | Carbohydrates: 4g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 246mg | Sodium: 95mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg

 

 

 

Filed Under: Mains Tagged With: beans, eggs, frittata, homemade, parmesan, peas, vegetarian

About Sandy Cadiz-Smith

I'm a freelance food and travel writer who loves cooking. I'm inspired by seasonal ingredients and the dishes I've tasted on my exciting journeys around the world. And I'm here to share my ideas to help you make simple, delicious food at home. Happy cooking!

Reader Interactions

Comments

  1. Fiona Maclean says

    December 2, 2020 at 5:04 pm

    5 stars
    That sounds excellent – and quite low calorie too!

    Reply
    • Sandy Cadiz-Smith says

      December 3, 2020 at 11:28 am

      5 stars
      Indeed it is a very healthy option. And so easy to make.

      Reply

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