Meatless Monday: Pea, Feta and Mint Frittata

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Pea feta and mint frittata 6

Serves 4

One of the best bits about making over some of my old recipes is that I get to retest them too. Since my early days of blogging, I’ve got a lot lazier and a little bit healthier – I used to fry this frittata but now I bake it! Too easy!

This frittata is a favourite because it’s so quick and so easy to whip up plus eggs, feta and peas are staple ingredients in our house, the mint not so much since my balcony garden became a caterpillar hotspot.

Every time I train with my personal trainer Kathy, I take her something I’ve baked, subconsciously I think I like to feed her the calories I’m going to burn off! It turns out not only is Kathy fitter than me, she’s also got greener fingers than me too. She’s got mint for days so she brought me some for this recipe. Of course, you can go as mad with the mint as you fancy, but I was rather restrained because David has a highly tuned mint radar and doesn’t care for it one bit. As it turned out, he loved this frittata and even went back for seconds – the mint is really balanced out with the saltiness of the feta and the sweetness of the peas.

You can eat this warm but it really is the business when it’s cold. It’s great for picnics, lunch boxes and a quick and easy lunch or dinner. I’ve even enjoyed it for breakfast so it really is a frittata for all occasions!

Do you prefer to fry or bake? How green are your fingers?

Pea, feta and mint frittata 2

Ingredients

6 spring onions

olive oil, for frying

150g frozen peas

100g feta cheese, broken into pieces

small bunch mint , leaves, shredded

6 eggs, lightly beaten and seasoned

1 cup (250ml) milk

1/4 cup (35g) plain flour

Pea, feta and mint frittata 3

How to – Traditional

  1. Preheat oven to 200C/180C fan forced. Line a 20cm x 30cm lamington pan with baking paper.
  2. Chop the spring onions finely and cook in a little olive oil in a non-stick frying pan until softened.
  3. Spoon into prepared pan and top with feta, peas and sprinkle over the mint.
  4. Whisk the eggs, milk and flour together and pour over the peas and feta.
  5. Bake for about 30 minutes until the eggs are set and the frittata is golden.
  6. Cool, refrigerate and cut into squares and serve.

Pea, feta and mint frittata 4

How to – Thermomix

  1. Preheat oven to 200C/180C fan-forced.Line a 20cm x 30cm lamington pan with baking paper.
  2. Add the spring onion to TM bowl and chop for 5 seconds  on speed 5.
  3. Add a teaspoon of olive oil and saute for 3 minutes at 100C on speed 1.
  4. Tip into prepared pan and top with feta, peas and sprinkle over the mint.
  5. Add the eggs, milk and flour in to the TM bowl. Season with salt and pepper and mix for 10 seconds on speed 4. 
  6. Pour the egg mixture over the peas and feta.
  7. Bake for about 30 minutes until the eggs are set and the frittata is golden.
  8. Cool, refrigerate and cut into squares and serve.

Other info

Prep and cooking time: 35 minutes

Pea, feta and mint frittata 5