End of Summer Frittata with Peas & Feta Cheese

28th September 2016
Prep time
Cook Time


Take this list with you to any of our 8 supermarkets:
  • 6
    Carrefour Large Fresh Eggs
  • 50 Grams
    Frozen Peas
  • 50 Grams
    Frozen Broad Beans
  • 20 Grams
    Parmesan Cheese
  • Small bunch
  • 10 Grams
    Feta Cheese
  • Freshly Ground Black Pepper
  • Fresh Mint
  • 1
  • Sea Salt
  • Extra Virgin Olive Oil


  1. Preheat oven to 220ºC. In a bowl, whisk the eggs and salt & pepper. Add the peas, broad beans, chopped mint leaves, zest and juice of half a lemon, Parmesan, and 2 tbsp of extra virgin olive oil.

  2. In a small frying pan, gently fry the asparagus which were halved at an angle, then add some olive oil for no more than two minutes.

  3. Pour the egg mixture into the pan over the asparagus and sprinkle the feta and some grated Parmesan on top. After a few minutes, place the pan in the hot oven for about 5 minutes, until golden and risen.

  4. When the frittata is ready, turn it out onto a platter and serve warm.