Pea, feta & summer herb frittata

Pea, feta & summer herb frittata

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(9 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal337
  • fat22g
  • saturates9g
  • carbs17g
  • sugars4g
  • fibre4g
  • protein17g
  • salt1.8g
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Ingredients

  • 300g new potato (such as Jersey Royals), halved if large
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 egg and 2 egg whites
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • splash of milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 garlic clove, crushed
  • 1 tbsp gluten-free wholegrain mustard
  • handful mixed soft herbs, such as dill, mint and parsley, roughly chopped
  • 3 tbsp cream cheese
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 courgette, coarsely grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • ½ tsp chilli flakes
  • 140g petits pois (defrosted if frozen)
  • 100g feta cheese, crumbled
  • 50g sundried tomato, drained and roughly chopped
  • 100g bag salad leaves, to serve

Method

  1. Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.

  2. Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.

  3. Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

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Comments (8)

mrsjroberts's picture

Totally yummy! I did tear it apart a bit though as I omitted the potatoes, cream cheese, tomatoes, garlic & mustard and added a small bunch of chopped asparagus & plenty of fresh mint instead. I also left out one egg yolk too (we are trying to slim just in case that wasn't obvious!)
Having the leftovers for our lunch tomorrow. Looking forward to it already!

jessiquaquaqua's picture
5

This is a firm favourite of ours! I have used this recipe (or slight varations thereof) several times in the past year and it is consistently light, fluffy and creamy, and relatively healthy when you consider the veg content and that you'd likely serve it with greens or salad (or both as we did last night!). I omit the sundried tomatoes- so expensive these days and I think they'd take away from the herbiness of the frittata. So filing and yummy. 4 sensible portions (with a side) or 3 generous portions. Recommend!

jessiquaquaqua's picture
5

This is a firm favourite of mine! I've cooked this recipe (or slight variations thereof) several times this year. Such a yummy meal. Always light, fluffy and creamy and relatively healthy considering the vegetable content and that you'd likely serve with greens or salad (or both as I did last night!). I don't bother with the sundried tomatoes though- so expensive these days and I think it'd take away from the fresh herby flavour of the frittata. Yum.

zoehd's picture
5

Absolutely delicious. I will be making again for sure. Didn't have wholegrain mustard or sun dried tomatoes. But a bit of old English mustard and topped with some cherry tomatoes did the trick. A great recipe.

mian8910's picture
5

A great, versatile dish! Addition of soft cheese makes it very light!

sarahbrogden's picture

I made this omitting the milk and sun dried tomatoes and used 6 whole eggs. I also used fresh oregano and marjoram from the garden rather than any other herbs. It was absolutely delicious and we used up the remainder in lunch boxes. This is now a firm summer favourite.

lindseybowers's picture
3

Made this last night, adding a little bit of sliced chorizo I had in the fridge. Was delicious and liked by my boyfriend who's a complete carnivore! It's especially nice when you get a bite with a chunk of cream cheese in - heavenly. The only thing I would say from my own personal taste is go easy on the mint as it can be a tad overpowering.

sjbeck19's picture
5

I didn't have the chilli flakes or the courgette handy so omitted them from the recipe. It tasted delicious, it was light and packed full of flavour. I can't fault it looking forward to the remainder for tomorrows lunch. great recipe.

Questions (2)

gfyvonne's picture

Is there an app I can use to calculate nutritional value and calorie content of dishes I make at home using fresh ingredients.

goodfoodteam's picture

Hi there, the vast majority of our recipes have nutritional and calorie information, which you'll find at the top of the recipe. This is calculated by a nutritionist who analyses all the ingredients. We're not aware of an app that would be able to do this to create the same level of detail and accuracy. Thanks for your question.

 

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