Asparagus, pea & feta fritatta


  • 1 lge red onion (peeled and cut into 10mm dice)
  • 350gms fresh British asparagus (cut into 2cm pieces)
  • 200gms fresh peas (podded and blanched)
  • 125gms barrel aged Feta (crumbled)
  • 50mls olive oil
  • 15mls Belazu aged balsamic vinegar
  • Salt & freshly ground black pepper
  • 8 good quality free range eggs (e.g. Clarence Court Burford Brown)
  • Good pinch cayenne pepper
  • 500mls single cream
  1. Preheat oven to 200oC
  2. Toss the asparagus and onions in half the olive oil and balsamic vinegar and season. Roast in the oven for approximately 5 minutes till slightly coloured but retaining bite
  3. Line a 23 x 33cm deep baking dish with baking parchment and brush with remaining oil
  4. Evenly distribute asparagus, onion, peas and Feta into the lined baking tray
  5. Whisk together the eggs, cream and cayenne and season well
  6. Pour the egg mixture over the vegetables and bake at 170oC for approximately 35 minutes until the egg mixture is set
  7. Remove from oven and allow to rest. Serve warm or cold