Shaved asparagus and pea frittata with mint and Parma ham recipe
A delicious and easy low-carb shaved asparagus and pea frittata recipe with mint and Parma ham.
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Ingredients
- 1 cup shaved asparagus about 170gms
- 1 cup peas frozen or fresh
- 5 - 6 free-range eggs
- 1/2 Tbsp finely chopped mint
- 40 - 50 gms Parmesan cheese finely grated (about 1/3 cup
- 1 Tbs olive oil
- Parma ham and pea shoots to garnish - optional
- Salt and black pepper to season
Instructions
- Preheat the oven to 200C or 180C on fan. Bring a pot of water to a boil. Shave the asparagus using a vegetable peeler, starting on the stems and pulling down towards the tip. Cut any remaining asparagus that can't be shaved 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 oven-proof dish). Add the egg mixture to the hot pan, add the vegetables, and spread evenly over the surface, then fry over moderate heat until the base is set and starts bubbling around the edges. Sprinkle over the remaining mint and cheese, then put the pan in the oven to finish 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.