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Recipe by olive magazine

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1. Heat the grill. Cook the spring onions in a little olive oil in a non-stick frying pan until softened. Add the eggs, feta, peas and mint, stir to combine then leave over the heat until the bottom has set. Slide under the grill to finish off. Serve cut into wedges.

Per serving

480 kcalories, protein 35.2g, carbohydrate 8.7g, fat 34.1 g, saturated fat 12.5g, fibre 4.2g, salt 2.48 g

Latest comments and suggestions

• eamward

  01 December 2007

  eamward rated and commented on this recipe

  

  Excellent recipe. Very tasty cold as a filling in toasted pitta bread.

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• mabbsy

  16 July 2008

  mabbsy rated and commented on this recipe

  

  I used just 3 sprigs of mint and it was plenty for me. I preferred it cold, it was delicious.

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• EM

  29 July 2008

  EM rated this recipe

  

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• yum

  05 September 2008

  yum commented on this recipe

  how many servings is this for ? ... needed to interpret nutirtional values .. regards w.

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• modub

  01 October 2008

  modub rated and commented on this recipe

  

  Wonderful flavours, very easy and so quick. Ate a wedge as a starter and more the next day at work.

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Ingredients

• 150g frozen peas , defrosted
• 150g salad onions , defrosted
• 6 eggs , lightly beaten and seasoned
• 100g feta cheese , broken into pieces
• small bunch mint , leaves, shredded
• olive oil

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Difficulty and servings

Preperation and cooking times

Ready in 30 minutes

Ingredients

• 150g frozen peas , defrosted
• 150g salad onions , defrosted
• 6 eggs , lightly beaten and seasoned
• 100g feta cheese , broken into pieces
• small bunch mint , leaves, shredded
• olive oil

Per serving

480 kcalories, protein 35.2g, carbohydrate 8.7g, fat 34.1 g, saturated fat 12.5g, fibre 4.2g, salt 2.48 g

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