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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.