Pea, Feta and Prawn Frittata
Photography Aaron McLean.
A light, fresh dinner packed with greens and topped with tangy feta and juicy prawns.
Serves: 6–8
INGREDIENTS
2 cups peas, cooked
3 big handfuls spinach leaves, washed
2 tablespoons olive oil
knob of butter
2 cloves garlic, crushed
3 spring onions, thinly sliced
300 grams raw, peeled prawns
8 eggs
finely grated zest 1 lemon
¼ cup chopped basil
100 grams soft feta cheese
sea salt and freshly ground pepper
METHOD
Preheat the grill to high.
Put the spinach in a large heat-proof bowl and cover with boiling water. Turn to wilt then drain and refresh in cold water. Drain again, roll up in a clean tea towel and squeeze out the excess water. Chop roughly.
Heat the oil and butter in a 28 cm ovenproof sauté pan. Cook the garlic, spring onions and prawns until the prawns are just turning pink.
Whisk the eggs, lemon zest and basil in a large bowl and season well. 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 surface of the frittata.
Crumble over the feta and cook over a low heat until most of the egg has set. Place under the grill for a few minutes until the top is set and lightly golden.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.