Pea, feta & summer herb frittata recipe | Good Food
Use your favourite soft herbs in this thick grilled omelette with peas, cream cheese and courgette- we like dill, mint and parsley
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Cooking tools:
- Grater
- Nonstick skillet
- Grill
- Saucepan
- Colander
- Whisk
- Mixing bowl
- Cutting board
- Chef's knife
- Spoon
- Measuring spoon
- Stove
- Plate
Ingredients
- 300g new potato (such as Jersey Royals), halved if large
- 4 eggs and 2 egg whites
- splash of milk
- 1 garlic clove crushed
- 1 tbsp gluten-free wholegrain mustard
- handful mixed soft herbs such as dill, mint and parsley, roughly chopped
- 3 tbsp cream cheese
- 1 tbsp olive oil
- 1 courgette coarsely grated
- ½ tsp chilli flakes
- 140g frozen peas (defrosted if frozen)
- 100g feta cheese crumbled
- 50g sundried tomato drained and roughly chopped
- 100g bag salad leaves to serve
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