The kids and I are finally coming out of our jet lag haze. We are staying in a charming little cabin on a lake (that belongs to my friend Kate‘s family) that is so peaceful and lovely, but has no wifi so I’m currently woefully behind on Family Feast’s takeover! The good news is that we are having a great time in the beautiful northwest and have been seeing a lot of my family. Last night I made my quinoa enchilada bake for my meat eating dad and my picky eating (but lovely 🙂 ) mama and they loved it! My dad said he didn’t even miss the meat. Success! Anyway, back to Dani and this gorgeous looking frittata!
Pea, Feta, Mint & Spring Onion FrittataPrint Recipe
- 1 large cup of peas, already cooked
- 6 eggs, (I use Burford Browns)
- 4 spring onions, chopped
- a few sprigs of fresh mint, leaves picked & finely chopped
- 100g (1 cup) mature cheddar cheese, grated
- 100g (1 cup) feta
- a knob of butter
- salt & pepper
- salad to serve
preheat the oven to 190c (375f)
in a large bowl, whisk the eggs with a large pinch of salt and pepper.
add the peas, spring onions, mint and cheddar cheese to the eggs and combine.
heat a medium-sized, non-stick pan over a medium heat and add the knob of butter. Once melted, pour in the egg mixture and allow to cook on the hob until the bottom has set.
now, crumble the feta over the top and place in the preheated oven. Cook for 5-10 minutes or until the frittata is set and is a nice golden colour.
serve with some chopped cucumber & tomato or a nice watercress salad.