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Pea, feta and kale frittata

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Choose water over other refreshments. Having a soda or a cup of coffee every now and then isn’t a terrible idea. Getting all your hydration from them is a awful idea. Choosing water instead of other beverage adds to your body's health and allows it stay hydrated. This also helps you lower your caloric intake by hundreds of points without needing to buy and eat terrible diet foods. Water is often the key to successful weight-loss and healthfulness.

There are a good deal of things that contribute to your getting healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. It is the little things you choose day after day that really help you with weight loss and getting healthy. Being intelligent about the selections you make each day is a start. Getting as much exercise as possible is another factor. The numbers on the scale aren't the only signal of your healthfulness. You need to make your body as strong it can be.

We hope you got benefit from reading it, now let's go back to pea, feta and kale frittata recipe. You can have pea, feta and kale frittata using 13 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Pea, feta and kale frittata:

Provide 3 of medium size new potatoes, scrubbed but not peeled.
Get 1 handful of frozen peas.
Take 1 of red pepper.
Provide 4 of shallots or large spring onions or 1 onion.
Get 2 handfuls of kale.
You need 6 of eggs plus 1 extra egg yolk (optional).
You need 50 ml of double cream.
Prepare 3 tbsp of cream cheese.
Take 1 tsp of wholegrain mustard.
Get a few of sprigs of fresh thyme.
Get 100 g of feta cheese (more if you wish).
Provide 2 handfuls of grated Parmesan.
Prepare of salt and black pepper.

Steps to make Pea, feta and kale frittata:

Boil the potatoes in salted water until tender. Add the peas for the last few minutes..
Meanwhile, fry the red pepper and shallots until soft, then add in the shredded kale and cook until wilted..
In a large bowl whisk together the eggs, cream, cream cheese and wholegrain mustard. Add the leaves from the thyme sprigs and plenty of salt and pepper. Stir through about half the feta, crumbled into chunks..
Fish out the potatoes from the peas. Drain the peas and tip into the egg and cheese mixture. Add the peppers and kale mixture too, with salt and pepper if needed. Put the oven or grill on..
Slice the potatoes and fry in olive oil in the same pan you used for the peppers, until crispy and golden. Add into the egg mixture. Put an ovenproof frying pan on the heat and add some oil. When hot, pour in the frittata mixture..
Shake the pan so the mixture settles evenly but don't stir or interfere with it in any way. Add the rest of the feta in lumps and push into the egg mixture, then sprinkle over the grated Parmesan. Cook for about 8-10 minutes until it seems set..
Place in the hot oven, or under the grill for 3-4 minutes until golden on top. Leave to cool for a while before eating with salad.

Beat the eggs and milk in a bowl with salt and pepper to taste. Stir in the peas, chopped herbs, and Parmesan or feta. Some of our favourites include feta, potato and roasted vegetables, kale and goats cheese, prosciutto and asparagus, salmon and pea, and chicken and broccoli. But we'd encourage you to take a look in your fridge and see what's lurking - frittata is a great leftovers meal, after all. Tip the egg mixture into the pan and scatter with the feta and tomatoes.

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