Cheese, pea and mint frittata
- 2tsp olive oil
- 2 leeks, thinly sliced
- 100g peas
- 500g baby spinach
- 6 eggs, beaten
- 300g feta, crumbled, plus extra to garnish
- 150g halloumi, grated
- 100g Parmesan, grated
- 40g dry breadcrumbs
- 10g mint leaves, plus extra to garnish
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a pan, add the leeks and fry for 5-6 mins until softened.
Boil the peas for 2 mins, add the spinach and cook for 30 secs. Drain and refresh under cold water.
Beat the eggs with ¾ of the cheeses. Season with black pepper. Stir in the cooked veg, breadcrumbs and mint. Pour into an ovenproof pan and top with the remaining cheese.
Bake for 45 mins. Serve hot or cold, garnished with extra mint and feta.