Name: Pea, feta & summer herb frittata
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: British
Ingredients: 300g new potato (such as Jersey Royals), halved if large; 4 eggs and 2 egg whites; splash of milk; 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; 1 courgette coarsely grated; ½ tsp chilli flakes; 140g frozen peas (defrosted if frozen); 100g feta cheese crumbled; 50g sundried tomato drained and roughly chopped; 100g bag salad leaves to serve

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Pea, feta & summer herb frittata

Pea, feta & summer herb frittata

Lucy O'Reilly

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.9 out of 5.52 ratingsRate

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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g new potato

(such as Jersey Royals), halved if large
4 eggs

and 2 egg whites
splash of milk
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
1 courgette

coarsely grated
½ tsp chilli flakes
140g frozen peas

(defrosted if frozen)
100g feta cheese

crumbled
50g sundried tomato

drained and roughly chopped
100g bag salad leaves

to serve

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Nutrition: per serving

kcal337
fat22g
saturates9g
carbs17g
sugars4g
fibre4g
protein17g
salt1.8g

Method

step 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.
step 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 peas.
step 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.

Recipe from Good Food magazine, August 2013

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A star rating of 4.9 out of 5.52 ratings

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