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
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.