This is a great post-Easter dish to use up any left over eggs. Although the hen kind of egg, not the chocolate kind; although coincidentally chocolate eggs would be perfect as a dessert, so smiles all round.
Sorry for the clumsy mixture of languages in the title of this dish, but it really is the best name for it. Its basis is very similar to the typical spanish omlette – a ‘crustless quiche’ – but this is much simpler. I’ve omitted potato, which needs pre-cooking which is a hassle, and instead packed it full of spring vegetables.
Give it a try – you’ll be surprised by how wonderfully light it is, just what we all need after the Easter holiday…
Edited to add: looked up ‘primavera’ and it turns out it means Spring in Italian and Spanish, so not such a clumsy mix afterall. You learn something new every day!
Serves at least 4.
1 tbsp olive oil
1 large onion
200g frozen peas
Small bunch parsley, chopped
100g feta (goats cheese would work equally well)
1. Chop the onion and add to a large saute pan with the olive oil. Cook on a medium heat for 2 minutes, then add the chopped asparagus (you want it cut to pieces about an inch long).
2. Add the frozen peas and cook over the medium heat until they have warmed through – this should only take about 5 minutes.
3. Crack the eggs into a large bowl, add the parsley and some salt and pepper and beat until well combined.
4. Pour the egg mixture evenly over the veg in the pan, making sure it covers all of the vegetables, and move around quickly with a wooden spoon to ensure it fills any gaps. Cook over a low-medium heat (do not stir – or you get scrambled egg!) for 5-7 minutes until the egg has mostly set.
5. Crumble the feta evenly over the top and pop under a high grill until the egg is completely set and the top is golden brown.