Asparagus Frittata with peas, mint & feta – Little Big H

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Frittatas are a really great option for lunch or a light dinner.  They are also a great way to use up leftovers or all of those extra veggies in your fridge that need to be used.  Basically all you need are eggs and then add any veggies that you like.  I love the combination of asparagus with peas and mint – it’s not too heavy and the crumbly feta adds a little saltines

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  • 5 eggs
  • 1/2 cup milk
  • 1 tablespoon Olive oil
  • A bunch of asparagus (about 6 stalks)
  • 3/4 cup of peas
  • Zest of 1 lemon
  • Crumbly feta , crumbled
  • small handful of mint; finely chopped
  • salt and pepper
  • Add the eggs and milk to a bowl and lightly whisk; season well. Wash and snap off the woody ends of the asparagus. I kept the tips intact and using a vegetable peeler, I slice it into think strips.
  • Heat a frying pan over medium heat and add the olive oil peas, mint and strips of asparagus to the pan; cook for a few minutes. Slowly add the eggs and top with the asparagus tips and crumbled feta. Cook on the stove top until it is starting to firm up then place in under a hot grill (broiler) to finish cooking the top and to achieve a nice golden colour