Pea, Asparagus and Philly Frittata

A recipe developed exclusively for Philadelphia Professional by Gareth O’Hara
10 min
Prep time
20 min
Total time


    The makings of the

    Pea, Asparagus and Philly Frittata

    1. 1

      Bring the peas to the boil over a medium heat in a heavy based saucepan. Refresh the peas by placing the pan under a cold tap to stop the cooking process.

    2. 2

      Prepare the asparagus by removing the woody end. Blanch the asparagus and refresh in the same way as the peas.

    3. 3

      While the vegetables are cooling, heat the olive oil in a large, heavy based frying pan.

    4. 4

      Drain the vegetables and add to the pan along with the minced garlic, sweat on a low heat for 2-3 minutes.

    5. 5

      Beat the eggs in a mixing bowl and add to the pan. Sprinkle with the chopped chives, season and cook for 2-3 minutes until the edges start to cook.

    6. 6

      Remove from the heat and dollop spoonfuls of the Philadelphia around the pan.

    7. 7

      Finally place the pan under a medium grill and cook until the egg is set and slightly browned.

    8. 8

      Slice the frittata into wedges and served with a garden salad of your choice.


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    Pea, Asparagus and Philly Frittata

    Nutritional Information

    Typical valuesPer Serving
    Energy1713.0 kJ
    Energy409.4 kcal
    Fat27.0 g
    Carb18.4 g
    Protein24.6 g
    Saturated fat9.9 g
    Salt0.9 g
    Dietary fibre7.4 g
    Sugars5.8 g