Whipped ricotta & smashed pea toast
Lemony whipped ricotta under minted smashed peas on toasted seeded bread.
Asparagus, pea & goat's cheese frittata
A green-flecked frittata with asparagus spears and goat's cheese; dinner warm, lunch cold.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Heat the grill. Whisk eggs, milk and herbs.
- Step 2
Soften spring onions in the oil in an ovenproof pan; add asparagus for 3 minutes.
- Step 3
Add peas, pour in the eggs, and dot with goat's cheese; cook gently 8 minutes.
- Step 4
Grill 3 to 4 minutes until just set. Rest 5 minutes; serve with salad.
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Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 21g |
| Carbohydrates | 8g |
| – of which sugars | 4g |
| Fibre | 3g |
| Fat | 21g |
| – of which saturates | 8g |
| – of which omega-3 | 0.4g |
| Calcium | 180mg |
| Iron | 2.8mg |
| Salt | 0.7g |
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