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.
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.
Halfway through the cooking, add the asparagus to the top of the frittata and continue cooking.
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.
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.
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.
Pea, broad bean and asparagus frittata
- 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
- 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.