Tesco Food Officialのインスタグラム(tescofood) - 6月3日 19時02分

Lunch is served!

Head to our highlights for a great pan-to-plate lunch idea from @ジェイミー・オリヴァー - a veg-packed summer frittata. An easy way to get 2 of your #5aDay.

#TescoAndJamie #EatMoreVeg

Ingredients:

6 large free-range eggs
100g freshly podded peas, plus a small handful for the salad
100g freshly podded broad beans
a few sprigs of fresh mint
1 lemon
20g Parmesan cheese
extra virgin olive oil
½ a small bunch of asparagus
olive oil
10g feta cheese

For the salad:
4 ri​pe tomatoes
a small handful of pea shoots
a small handful of rocket
10g feta cheese (optional)

Method:

1. Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.

2. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

3. Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.

4. Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with ½ tablespoon of olive oil and fry gently for a minute or so. Meanwhile, fold half the pesto through the egg to combine.

5. Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pesto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.

6. Place the pan in the hot oven for about 5 minutes, or until golden and risen.

7. Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over ½ a tablespoon of extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.

8. When the frittata is ready, turn it out onto a board and serve with the tomato salad and some crusty wholemeal bread, if you like.

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