Description
This vibrant pea, feta, and summer herb frittata is a delicious, nutrient-packed dish that combines tender new potatoes, fresh herbs, creamy feta, and sweet sundried tomatoes. Perfect for a light lunch or brunch, it features a luscious egg base with a subtle kick of mustard and chilli flakes, cooked to golden perfection on the stovetop and finished under the grill for a beautifully puffed and golden top.
Ingredients
Scale
Vegetables & Herbs
- 300g new potatoes (such as Jersey Royals), halved if large
- 1 garlic clove, crushed
- Handful mixed soft herbs (such as dill, mint, and parsley), roughly chopped
- 1 courgette, coarsely grated
- ½ tsp chilli flakes
- 140g petits pois (defrosted if frozen)
- 50g sundried tomatoes, drained and roughly chopped
- 100g bag salad leaves, to serve
Egg Mixture
- 4 eggs and 2 egg whites
- Splash of milk
- 1 tbsp gluten-free wholegrain mustard
- 3 tbsp cream cheese
Cheese & Oil
- 100g feta cheese, crumbled
- 1 tbsp olive oil
Instructions
- Prepare the Potatoes: Place the new potatoes in a pan of salted water, bring to a boil, then reduce heat and simmer for 12-15 minutes or until tender. Drain and let cool, then slice thinly.
- Mix the Egg Base: In a bowl, whisk together the 4 eggs, 2 egg whites, splash of milk, crushed garlic, mustard, and chopped herbs. Season generously with salt and pepper. Gently fold in the cream cheese, leaving some lumps for texture.
- Cook the Vegetables: Heat 1 tablespoon olive oil in a 23cm non-stick frying pan over medium heat. Add the sliced potatoes and fry for about 5 minutes until they start to turn golden. Add the grated courgette and chilli flakes, cooking for another 2 minutes. Stir in the petits pois.
- Combine and Cook the Frittata: Pour the egg mixture over the vegetables in the pan. Scatter crumbled feta and chopped sundried tomatoes evenly on top. Cook gently over low-medium heat for 10-12 minutes until the eggs are almost set.
- Finish Under the Grill: Transfer the pan under a medium-high grill and cook for 3-5 minutes until the frittata puffs up, turns golden, and is cooked through.
- Serve: Slice the frittata into wedges and serve warm with a side of crisp salad leaves.
Notes
- Use a non-stick frying pan that is safe to go under the grill to avoid damage.
- If you don’t have a grill, you can finish cooking the frittata in a preheated oven at 200°C (390°F) for 5-7 minutes.
- Feel free to substitute herbs with your favorites, such as basil or chives.
- For extra creaminess, add a little more cream cheese or a splash of cream to the egg mix.
- This frittata is delicious served warm or at room temperature, making it a great option for picnics or packed lunches.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: pea frittata, feta frittata, summer herbs, gluten free brunch, vegetarian frittata, potato frittata, healthy frittata
