Monday, May 8, 2017
Chef Cole's Spring Frittata from Kale to the Queen
8 green onions
1 ½ cups of cooked peas-fresh or frozen
½ cup fresh spinach or Kale
24 small new potatoes
2 Tbs butter
2 Tbs olive oil
2 Tbs of chopped chives, basil and parsley (Fresh)
½ cup of finely grated parmesan cheese
10 eggs (large)
¾ cup of heavy whipping cream
Salt and pepper to taste
1 cup feta cheese crumbled
3 ½ oz of thinly sliced pancetta or bacon
Cut into quarters and cook new potatoes until tender. Wash green onions and chop. Wash spinach/kale, drain well, wilt it in a pan with a little olive oil.
Melt butter and olive oil in a large (8 inch) over proof frying pan. Cook the onions until soft. Remove the pan from heat and add the peas, wilted spinach/kale and potatoes. Sprinkle with herbs and parmesan cheese.
Whisk together the eggs and cream – add salt and pepper. (I use ½ tsp salt and 1 tsp pepper) Pour into pan over vegetables. Crumbled the fetta over the top. Add pancetta in small twists.
Bake at 350 for 25-30 minutes until set and golden brown.Serve immediately. Also makes great leftovers served cold.