Easy Frittata – Feta, Pea and Mint
Originating from Italy, this easy frittata is a simple way of using leftover vege and making the perfect lunch or brekky for on-the-go.
Feta, pea and mint are a popular combination that are simply delicious in this oven-baked frittata (or crustless quiche).
Switch out the ingredients to your liking, or use up whatever you have at home. Try some of these combinations to make this a satisfying and easy frittata: basil, tomato and mozzarella or pancetta, pumpkin and parmesan or cauliflower, roasted peppers, feta and pine nuts.
Calories per serve: 309
1 tsp olive oil
40g (1.4oz) feta, cubed
30g (1oz) frozen peas, defrosted
½ spring onion, finely sliced
- Preheat the oven to 200°C/400°F/Gas mark 6. Use the oil to grease a small ovenproof dish or the wells of a standard muffin tin (2 per serve).
- Arrange the feta, peas and spring onion in the dish. Whisk the eggs with salt and pepper, mixing through the mint and pour into the dish.
- Bake for approximately 30-35 minutes until golden on top and just set.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat or serve cold.
- Serve with a crunchy green salad or steamed green vegetables.
- Some brands of cheese (including feta) may contain rennet so are not strictly vegetarian. Check the product you buy uses vegetarian ingredients. Brands vary, it is always important to read labels first.
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