Dinner

Pea, Feta & Summer Herb Frittata Recipe

ByLuna Ryder November 12, 2025November 12, 2025

Introduction

This pea, feta & summer herb frittata is a vibrant and satisfying dish perfect for a light lunch or brunch. Packed with fresh herbs, creamy feta, and sweet peas, it’s a delightful way to enjoy seasonal flavors in one pan.

The image shows a round baked frittata in a silver pan, set on a white marbled surface with a white cloth underneath. The frittata has one slice lifted with a silver spatula, revealing a thick, soft, and creamy inside full of green herbs, small pieces of white cheese, and bits of dried red tomatoes. The top layer is golden brown and slightly crispy with green specks scattered all over. The frittata looks fluffy and well-cooked, with uneven but inviting textures on top and inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g new potatoes (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 petits pois (defrosted if frozen)
100g feta cheese, crumbled
50g sundried tomatoes, drained and roughly chopped
100g bag salad leaves, to serve

Instructions

Step 1: Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 minutes or until tender. Drain, leave to cool, then thinly slice.
Step 2: Whisk the eggs and egg whites with the milk, crushed garlic, mustard, and chopped herbs. Season generously. Add the cream cheese and fold through gently, leaving some lumps.
Step 3: Heat the grill to medium-high.
Step 4: Heat olive oil in a 23cm non-stick frying pan over medium heat. Add the potatoes and fry for about 5 minutes until they start to turn golden.
Step 5: Add the grated courgette and chilli flakes to the pan and cook for another 2 minutes. Stir in the petits pois.
Step 6: Pour the egg mixture into the pan, then scatter with crumbled feta and chopped sundried tomatoes.
Step 7: Cook over gentle heat for 10-12 minutes until almost set.
Step 8: Place the pan under the grill and cook for 3-5 minutes until puffed, golden, and cooked through.
Step 9: Cut into wedges and serve warm with a crisp green salad.

Tips & Variations

Use different herbs like basil or chives for a fresh twist.
Swap feta for goat cheese or halloumi for a different flavor profile.
If you don’t have petits pois, fresh or frozen garden peas work well.
For extra creaminess, stir in a tablespoon of crème fraîche before cooking.

Storage

Store leftovers covered in the fridge for up to 2 days. Reheat gently in a low oven or microwave. This frittata is best enjoyed fresh but can also be served cold as a snack or packed for lunch.

How to Serve

The image shows a metal pan filled with a thick, golden-brown baked dish. It is cut into slices, with one triangular slice being lifted by a metal spatula. The dish has a textured surface with visible specks of green herbs, chunks of white cheese, and small dark red pieces throughout the creamy, slightly yellow base. The pan is placed on a light beige cloth, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata gluten-free?

Yes, this recipe uses gluten-free wholegrain mustard and naturally gluten-free ingredients, making it suitable for a gluten-free diet.

What can I do if I don’t have a grill?

If your oven doesn’t have a grill function, you can finish cooking the frittata on very low heat covered with a lid until fully set and lightly golden on top.