CAULIFLOWER PEA & FETA FRITTATA
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1/4 hex per 1/4 frittata

1 cauliflower – broken into small florets
100g frozen peas
6 eggs
Bunch spring onions
1 tsp cumin seeds
45g feta cheese ( 1 hex)

Cook cauliflower in a pan of boiling water for 8 mins until just tender, adding peas for the last minute . Drain well.

Toast cumin seeds lightly until brown, crush lightly with pestle and mortar
Beat eggs and stir in the chopped spring onions, cumin and cauliflower .

Spray pan with frylight and pour in the mixture. Cook on lowest heat for 12 mins until almost set then scatter over the cheese.

Preheat grill and cook top of frittata for 5 mins.

Slip out of pan and cut into wedges

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