Pea, mint and feta frittata
- Serves: 4
- Prep: 5 mins
- Cook: 15 mins
Ingredients
- 8 British Lion eggs
- 80ml milk
- 1 tbsp. olive oil
- 150g frozen peas
- 100g feta
- Handful of fresh mint leaves
- Salt and pepper
Method
Method:
- Preheat the oven to 200C.
- Boil the peas for five minutes in a saucepan of water. Drain and set aside.
- In a large bowl whisk the eggs and milk together. Stir in the peas and mint. Season with a pinch of salt and pepper.
- Heat the olive oil over a medium heat in a large ovenproof frying pan or skillet. Pour in the egg mixture and cook for 4-5 minutes to cook the base and the sides.
- Crumble the feta on top and place in the oven for 10-15 minutes until the top is golden and cheese is bubbling.
Cooks tips
Nutritional information, per serving
- Calories: 253kcal
- Carbs: 4.8g
- Protein: 19.5g
- Fat: 17.7g
- Saturates: 6.7g
- Salt: 1.3g
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