Shaved asparagus and pea frittata with mint and parma ham
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Shaved asparagus and pea frittata with mint and parma ham
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A delicious and easy low carb shaved asparagus and pea frittata recipe with mint and parma ham.
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Ingredients
- 1 cup asparagus about 170gms, shaved
- 1 cup pea frozen or fresh
- 5 - 6 egg free-range
- 1/2 Tbsp mint finely chopped
- 40 - 50 Parmesan Cheese finely grated (about 1/3 cup
- 1 Tbs olive oil
- parma ham to garnish, optional
- pea shoots to garnish, optional
- salt to season
- black pepper to season
Instructions
- Heat the one to 200 C or fan-assisted 180C. Bring a pot of water the boil. Shave the asparagus using a vegetable peeler starting on the stems and pulling down towards the tip. Any remaining asparagus that can't shave, cut into small pieces. When the water is boiling, blanch the asparagus and peas for about 1 1/2 minutes and then drain. Beat the eggs lightly in a bowl and add most of the cheese and mint (reserving a bit for the topping.
- Heat the olive oil in a pan that is the right size and oven-proof (alternatively, skip this step and empty the filling directly into an ovenproof dish). Add the egg mixture to the hot pan, add the vegetables and spread around the surface evenly and fry over moderate heat until the base is cooked and starts bubbling around the side. Sprinkle over the remaining mint and cheese and put the pan in the oven to finish off the cooking for around 20 minutes. The frittata will puff up and turn a lovely golden colour.
Notes
- Store any leftovers in the fridge. Reheat in the microwave.
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