Food & Wine
Pea, feta and summer herb frittata
This pea, feta and summer herb frittata is light, wholesome yet full of flavour, making it the perfect dish to enjoy while dining in the warmer months.
Serves: 4
Ingredients:
- 300g potato
- 4 egg and 2 egg whites
- Splash of milk
- 1 garlic clove, crushed
- 1 tablespoon wholegrain mustard
- Handful mixed soft herbs, such as dill, mint and parsley, roughly chopped
- 3 tablespoon cream cheese
- 1 tablespoon olive oil
- 1 courgette, coarsely grated
- ½ teaspoon 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:
- To begin, place potatoes in a pan of salted water and bring to the boil.
- Simmer for about 12-15 minutes, or until the potatoes are tender.
- Drain, cool, then thinly slice the potatoes.
- Whisk eggs and egg whites with milk, garlic, mustard and herbs.
- Add your cream cheese and fold through so just a few lumps remain.
- Head grill to medium-high, then heat oil over a medium heat in a non-stick frypan.
- Add potatoes and fry for about five minutes or until they start to turn golden.
- Add the courgette and chilli flakes, and continue to fry for a couple of minutes.
- Stir through the petit pois.
- 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.
What’s your favourite type of frittata? Let us know in the comments.
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Tomato, spinach and cheese frittata