pea, feta & mint frittata


“The fresh taste of the peas and mint in this frittata work perfectly with the saltiness of the feta. Try a local blue cheese or goats cheese – both work deliciously well! Serve warm or cold for brunch, dinner, picnics or pop a slice in your lunchbox for work”.



1/2 pot of popping peas with perks

1 small onion, finely chopped

1 tblsp oil

1 tsp harissa paste

Pinch salt

6 medium eggs

100g feta cheese, crumbled

Sprig of mint, leaves removed and finely chopped


  1. Heat the oil in a medium sized frying pan on a medium heat.
  2. Add the onion and a pinch of salt. Cook for a couple of minutes until onion softens. Stir in the harissa paste.
  3. Beat the eggs in a jug and add the peas. Break up the mixture and add to the frying pan. Preheat grill to medium.
  4. Crumble the feta cheese over the top and sprinkle with the mint leaves. Cook for about 5 minutes until the edges look set.
  5. To finish cooking place the pan under the preheated grill and cook for a further 4 minutes until the top look set and slightly browned.
  6. Remove frittata to a plate. You can eat it warm or serve cold.

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