- Light & Sweet
- Mains
- Vegetarian
- Prep 15 min
- Cook 25 min
- Serves 4
Eggs, sweet peas, salty feta and a lot of herbs. It works warm or at room temperature, so it is just as good for a picnic as for a quick dinner. Serve with the salad and some buttered potatoes to make it a proper meal.
Ingredients
For the frittata
- 8 large eggs
- 100 ml milk or cream
- 200 g frozen peas, thawed
- 150 g feta, crumbled
- 3 spring onions, sliced
- A large handful of mint, dill and parsley, chopped
- Zest of 1 lemon
- 1 tbsp olive oil
- Salt and black pepper
For the salad
- 150 g mixed salad leaves
- 1 cucumber, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
To serve
- 500 g baby potatoes, boiled and buttered
Method
- Heat the oven to 190°C. Whisk the eggs with the milk, a little salt and plenty of pepper. Stir in the peas, feta, spring onions, herbs and lemon zest.
- Heat the oil in a 26 cm ovenproof frying pan over medium heat. Pour in the egg mixture and cook for 3 minutes, until the edges begin to set.
- Transfer to the oven and bake for 12 to 15 minutes, until puffed, golden and set in the middle.
- Let it rest for 5 minutes, then loosen the edges and slide onto a board.
- Dress the leaves and cucumber with the oil, lemon juice and a pinch of salt.
- Cut the frittata into wedges and serve with the salad and the buttered potatoes.
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