recipes
Pea & Asparagus Frittata
Try this delicious frittata on its own, or as part of an antipasto platter.
makes 16 slices
10 min prep
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ingredients
| 1 small onion, peeled and thinly sliced 425g can Edgell Asparagus Cuts and Tips, drained ¾ cup frozen Birds Eye Garden Peas 4 eggs ½ cup milk 2 tablespoons plain flour 1 cup grated tasty cheese |
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instructions
step 1
Cook the onion in a frying pan for 2-3 minutes or until softened. Remove from heat and allow too cool.
step 2
Place onion, Edgell Asparagus and frozen Birds Eye Garden Peas over the bottom of a greased 20cm non stick cake tin.
step 3
In a medium sized bowl beat together eggs, milk, plain flour and tasty cheese and season with salt and pepper. Pour egg mixture into cake tin and bake in a preheated oven at 180°C for 35 minutes. Serve cut into thin wedges on it own or as part of an antipasto platter.
recipe tip
For an extra flavour boost, add 1 clove of crushed garlic in step 1 with the onion.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 290kJ (69Cal) | 516kJ (123Cal) |
| Protein | 4.9g | 8.8g |
| Fat - Total | 4.4g | 7.8g |
| - Saturated | 2.3g | 4.0g |
| Carbohydrate | 2.4g | 4.2g |
| - Sugars | 0.8g | 1.4g |
| Dietary Fibre | 0.5g | 0.9g |
| Sodium | 106mg | 189mg |
| Potassium | 48mg | 85mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Pea & Asparagus Frittata
Pea & Asparagus Frittata
Try this delicious frittata on its own, or as part of an antipasto platter.
ingredients
1 small onion, peeled and thinly sliced
425g can Edgell Asparagus Cuts and Tips, drained
¾ cup frozen Birds Eye Garden Peas
4 eggs
½ cup milk
2 tablespoons plain flour
1 cup grated tasty cheese
instructions
step 1
Cook the onion in a frying pan for 2-3 minutes or until softened. Remove from heat and allow too cool.
step 2
Place onion, Edgell Asparagus and frozen Birds Eye Garden Peas over the bottom of a greased 20cm non stick cake tin.
step 3
In a medium sized bowl beat together eggs, milk, plain flour and tasty cheese and season with salt and pepper. Pour egg mixture into cake tin and bake in a preheated oven at 180°C for 35 minutes. Serve cut into thin wedges on it own or as part of an antipasto platter.
makes 16 10 min prep recipe tip
For an extra flavour boost, add 1 clove of crushed garlic in step 1 with the onion.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au