Pea, feta & summer herb frittata

Pea, feta & summer herb frittata

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(29 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 eggs 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…

  • 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 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

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, questions and tips

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mian8910
30th May, 2015
5.05
A great, versatile dish! Addition of soft cheese makes it very light!
sarahbrogden
7th Jul, 2014
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
21st Aug, 2013
3.05
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
20th Aug, 2013
5.05
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.

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