Cheese-pea-and-mint-frittata

Cheese, pea and mint frittata

Simple and tasty with fresh herb flavours

By , 05 February 2018

(8 votes)

Cheese, pea and mint frittata

  • 1 Hour 20 Mins

  • Serves: 10

Nutritional Info
Each 187g serving contains

  • Energy

    1103KJ

    264KCAL

    13%

  • Fat

    17.4g

    med

    25%

  • Saturates

    9.7g

    high

    49%

  • Sugars

    1.5g

    low

    20%

  • Salt

    1.50g

    med

    25%
of your reference intake.
Typical energy values per 100g: 590kJ/141kcal.
Ingredients
  • 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
Method

  • 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.