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Pea, feta & summer herb frittata

Pea, feta & summer herb frittata

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Rating: 5 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal337
fat22g
saturates9g
carbs17g
sugars4g
fibre4g
protein17g
salt1.8g
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Ingredients

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 petit pois.

  • 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.

Goes well with

Recipe from Good Food magazine, August 2013

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Overall rating

Rating: 5 out of 5.35 ratings
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