Minty Pea & Pepper Frittata

By Monica Shaw •

There are endless ways to make a frittata. Here’s one Monica likes to make when she's short on time but wants something tasty, healthy and packed full of vegetables.
Mint and peas are well known for their flavour symbiosis. Add a few peppers, some feta cheese and of course some beautiful eggs, and you can turn those peas into a pretty amazing meal that’s bursting with flavour, colour and good-for-you ingredients like high-protein eggs and nutrient-rich vegetables.
Most importantly, the taste is wonderful, a little sweet from the peppers and peas, but with a fresh lift from the mint. I like to serve these with sourdough toast and grilled tomatoes (you can grill them while the frittata is doing its thing on the hob). 

Minty Pea and Pepper Frittata

Serves 2 

3 British Lion eggs
1 Tbsp olive oil 
1/2 cup peas
1 cup of red, yellow and orange bell peppers, diced
a small handful of mint, chopped
1/2 cup cubed feta
salt and pepper

1. Turn on your oven’s grill. 

2. In a large bowl, whisk the eggs.

3. Meanwhile, heat an oven-safe pan on medium heat. Add the bell peppers and cook for a few minutes, until they start to soften but are still crisp. 

4. Add the peas - if frozen, cook them for a bit in the pan until they thaw. Stir in the mint.

5. Add the eggs and swirl them around the pan so you get an even layer of eggs over the vegetables. Add the feta, either as whole cubes or crumbled. Cook until the eggs start bubbling on top.

6. Take your pan off the hob and put it under the grill for a minute or two, until the top is puffy and golden. 

Inspired?  There's many more great egg recipes for lunch or supper here.


Monica Shaw

Monica Shaw is web consultant working with chefs, restaurants & food producers, to help them make use of the internet to improve their businesses. She's also a freelance writer, her credits include The Daily Telegraph, Chef Magazine and food mag. Monica enjoys experimenting with vegetables & creating delicious & healthy dishes, a topic covered on her blog SmarterFitter.com. She is working on The Healthy Vegan Breakfast Book, due to be published in March 2013

Follow us on Twitter

Great British Chefs


26 mins

This vibrant berry compote recipe from @colinmcgurran makes a great breakfast condiment http://t.co/n1dUMdkmAt http://t.co/e2jFLFa30I

Great British Chefs


15 hrs

Try making Marcus Wareing's legendary custard tart http://t.co/L7VEYSaw0G - also available to enjoy at @Marcussw1 http://t.co/KeWDNRwXMR

Great British Chefs


16 hrs

In need of a simple supper? @KarenBurnsBooth's pork sauté should fit the bill http://t.co/e4Oy8pQnpq http://t.co/7BkzRvfMsb

Great British Chefs


17 hrs

#Win Goodwood gourmet hampers & opening race ticket @Goodwood_Races Enter >> http://t.co/xiNNaBr4Fq RT & share via @gbchefs