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Pea, feta and broad bean frittata
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300g medium new potatoes
500g fresh peas, podded
500g broad beans, podded
4 large Waitrose British Blacktail Free Range Eggs
2 tbsp milk
3 tbsp chopped mint and parsley, roughly chopped
1 tbsp olive oil
4 salad onions, sliced
1 garlic clove, crushed
100g feta, cubed
1. Cook the potatoes in a pan of water for 12-15 minutes or until tender. Drain, wait until cool enough to handle, then slice thinly. Cook the peas and broad beans in boiling water for 2 minutes then drain and refresh under cold water. Whisk the eggs using a fork with the milk, parsley, mint and seasoning.
2. Heat the oil in a 23cm non-stick frying pan over a medium heat. Add the potatoes and salad onions and fry for about 3-4 minutes, until they start to turn golden. Add garlic and cook for another minute. Stir in the peas and broad beans.
3. Preheat the grill. Pour the egg over the vegetables in the pan and scatter over the feta. Cook over a gentle heat for 10-12 minutes until almost set and golden on the base. Put the pan under the grill and cook for 3-5 mins until the top is golden and cooked through. Serve cut into wedges with a tomato salad.
Typical values per serving:
This recipe was first published in July 2014.