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Clover Cheese, potato and green pea frittata

Clover Cheese, potato and green pea frittata

Clover Cheese, potato and green pea frittata

Recipe By Zach Abrahams
·       300g     Baby Potatoes (par-boiled)
·       ½ cup    Frozen peas (defrosted)
·       2 cloves Garlic (whole)
·       6     Eggs
·       ¼ cup    Cream
·       2 T        Clover Butter
·       ½ cup    Clover Cheddar (grated)
·       ½ cup    Clover Feta cheese
·       20g       Flat Leaf Parsley (chopped)
·       ½ cup    Frozen Peas (defrosted)
·       1 cup    Baby tomatoes (sliced)
·       50g       Rocket
·       ½ T       Balsamic Vinegar
·       1 T       Clover Olive Pride Blend
1.     Preheat your oven on grill setting and add the par-boiled potatoes to a pre heated and oven proof skillet along with a dash of cooking oil.
2.     Using the back of a fork or spoon squash the potatoes just enough that the skins start to split and tear, add the garlic cloves and continue cooking the potatoes until golden brown, season and remove from pan.
3.     Add all the eggs and cream to mixing bowl and whisk until well combined. Add the Clover butter to the medium-high temperature skillet and then slowly add half of the egg mixture while stirring with a silicon spatula or wooden spoon.
4.     Once the 1st half of the egg mixture is almost completely cooked, remove from the heat and add the grated Clover cheddar cheese, 1/4 cup Clover Feta cheese, chopped parsley and peas. Stir well.
5.     Place the skillet back onto the heat, add the remaining half of the egg mixture, stir lightly, season and smooth the top of the frittata.
6.     Crumble the leftover Clover Feta over the top of the frittata and place in the pre heated oven 5 – 10 cm from the top of the oven. Allow the Clover Feta cheese to crisp up and turn slightly golden brown. The eggs should be fully cooked at this point.
7.     Dress the baby tomatoes and rocket with the balsamic vinegar and Pride Blend, season well and serve with the deliciously moist Frittata.

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