peaandfetafritattaThis recipe for Pea and Feta Frittata is one that Simon and I made up when we wanted a quick lunch, had loads of egg to use but didn’t want an ordinary omelette. We looked through the fridge for leftover ingredients and this frittata was born. It nearly had chorizo and peppers in as well but the Feta needed using up more and we decided to avoid the stronger flavours.

Serves 4 – 6 with a side salad

Link to measurement conversion chart

Ingredients

  • 8 eggs
  • 2 medium sized waxy potatoes cooked and sliced – leftovers are great for this.
  • 2 small or 1 large onion sliced
  • 200g frozen pea’s thawed or fresh peas cooked for 5 mins
  • 200g block of Feta cheese
  • 100ml double cream or creme fraiche
  • Freshly ground pepper
  • oil

You will need

  • an oven proof frying pan or skillet that will fit in your oven, approx. 20cm diameter.

Method

  1. Preheat the grill
  2. Heat some oil in the pan and gently fry the onions and potatoes until warmed through and softened
  3. Beat the eggs and cream together in a large jug
  4. Add the peas to the pan and heat through
  5. Add the Feta to the pan and stir in then pour over the eggs, tip the pan to ensure an even covering of eggs amongst the veg and cheese.
  6. Heat through on a medium heat for 5 mins – do not stir the pan, your eggs need to set.
  7. Put the pan under a hot grill and cook until the top is cooked and starting to brown.
  8. Cut the tortilla into wedges and serve.

Serving suggestions and variations

  • Don’t be tempted to add any salt, the Feta has salt enough.
  • Great eaten with a side salad, add bread and butter if hungry
  • Make sure the eggs are beaten well before you add the cream to avoid lumps of egg white in your tortilla
  • You can add any combination of ingredients but think about the flavour combinations or you will have something unpalatable. Try;
    • Courgettes, onions and cheddar
    • Chorizo, peppers and red onions
    • Smoked salmon and asparagus
    • Mixed antipasto and parmesan.
  • Goes nicely with baked beans and oven chips if you want a more filling meal

Acknowledgements

My thanks go to Simon for working on this recipe with me, preparing the ingredients and keeping a tight rein on the ingredients list.

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