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Breakfast on the go - Kale and Feta Frittata. 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 Crumble over the feta and cook over a low heat until most of the egg has set.

Alright, don’t linger, let’s task this pea, feta and kale frittata formula with 13 elements which are definitely easy to obtain, and we have to process them at the very least through 7 ways. You should shell out a while on this, so the resulting food could be perfect.

Ingredients - Pea, feta and kale frittata:

1. Prepare 3 - medium size new potatoes, scrubbed but not peeled
2. You need 1 handful for frozen peas
3. You need 1 - red pepper
4. Provide 4 - shallots or large spring onions or 1 onion
5. You need 2 handfuls kale
6. Provide 6 for eggs plus 1 extra egg yolk (optional)
7. Prepare 50 ml of double cream
8. You need 3 tbsp of cream cheese
9. Give 1 tsp of wholegrain mustard
10. Prepare a few sprigs of fresh thyme
11. Prepare 100 g feta cheese (more if you wish)
12. Need 2 handfuls - grated Parmesan
13. You need for salt and black pepper

Eggs are cheap and convenient, we always have some at home, and paired with leafy green kale and feta this is a fast, effortless recipe for two. Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley. Tip the egg mixture into the pan and scatter with the feta and tomatoes. Frittatas have saved me on more hungry weeknights than I care to count.

Pea, feta and kale frittata step by step:

1. Boil the potatoes in salted water until tender. Add the peas for the last few minutes.
2. Meanwhile, fry the red pepper and shallots until soft, then add in the shredded kale and cook until wilted.
3. In a large bowl whisk together the eggs, cream, cream cheese and wholegrain mustard. Add the leaves from the thyme sprigs and plenty of salt and pepper. Stir through about half the feta, crumbled into chunks.
4. Fish out the potatoes from the peas. Drain the peas and tip into the egg and cheese mixture. Add the peppers and kale mixture too, with salt and pepper if needed. Put the oven or grill on.
5. Slice the potatoes and fry in olive oil in the same pan you used for the peppers, until crispy and golden. Add into the egg mixture. Put an ovenproof frying pan on the heat and add some oil. When hot, pour in the frittata mixture.
6. Shake the pan so the mixture settles evenly but don't stir or interfere with it in any way. Add the rest of the feta in lumps and push into the egg mixture, then sprinkle over the grated Parmesan. Cook for about 8-10 minutes until it seems set.
7. Place in the hot oven, or under the grill for 3-4 minutes until golden on top. Leave to cool for a while before eating with salad

As long as I have a few vegetables and maybe a little meat to throw in a One frittata makes plenty for four to six people with a side salad or other steamed vegetable, and more than enough for two. This hearty frittata makes the most of the flavoursome sausage, chorizo, combined with all the goodness and taste of kale and feta cheese. Serve in wedges with a green salad and crusty. Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I've taken some liberties and eliminated the stovetop flipping step.

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