Pea, feta & summer herb frittata

Pea, feta & summer herb frittata

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(27 ratings)

Prep: 15 mins Cook: 40 mins


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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  • 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 eggs and 2 egg whites



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

  • splash of milk



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

  • 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



    The courgette is a variety of cucurbit, 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


  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, questions and tips

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17th Jun, 2020
Lovely and simple. A great summer lunch dish
captain cook
17th Nov, 2019
So tasty! This will become one of our staples. Bit more time consuming than an omelette, but a complete meal and very filling.
2nd Jul, 2018
Absolutely delicious. I baked mine and it also worked well. Making again this evening- yum.
24th May, 2018
So delicious!
7th Sep, 2017
Lovely, lovely recipe! I didn't have wholegrain mustard or chilli flakes so swapped for Dijon mustard and paprika which worked just as well. I also lacked cream cheese so added a tbs of Greek yoghurt and 25 extra grams of feta. Worked out beautifully. I know many left out the sundried tomatoes but I found they added a huge amount to the final result and were well worth using! Makes enough for 5 (allowing substantial portions) or for a couple with enough left for the next day's lunch/dinner. Fab.
9th Jul, 2017
I used asparagus and the leftovers from a can of sweetcorn in place of the courgette and peas. Also cut up grape tomatoes in lieu of the sun dried ones and sauteed them with the potatoes. Finally, instead of putting it under the grill, I slid it onto a plate once the top was mostly set. Then I flipped the plate over onto the pan. Results were delicious. Would make again.
mrsjroberts's picture
14th Jun, 2016
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!
8th Jan, 2016
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!
8th Jan, 2016
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.
7th Sep, 2015
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.


18th Jul, 2016
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
11th Aug, 2016
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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