For the frittata:

3 free range eggs

Drizzle olive oil

Salt and pepper to taste

Pinch paprika

For the pea, feta and mint filling:

55g fresh shelled peas

55g feta cheese, broken into small cubes

1½ tbsp fresh mint, rough chopped



Break the eggs into a bowl and whisk well, add 1 tablespoon of your chosen herb at this point, season with salt and pepper. Heat small non-stick oven proof frying pan over a medium heat (the pan will be going under a grill so you must ensure it’s handle is heat proof).

Add drizzle of oil, when hot add beaten eggs, sprinkle over your chosen mixture. Using a spatula give the mixture a stir, to ensure the egg gets into all the ‘nooks and crannies’.  Lower the heat and cook for approximately 3 – 4 minutes.

Place under a hot grill to finish off cooking and ensure that the surface of the frittata is lightly coloured.  You want the frittata to be firm on the surface but slightly soft and runny in the centre. Gently remove the frittata from the pan and leave to cool, sprinkle with a little paprika and remainder of your chosen herb.

The frittata will continue to firm up as it cools. Add your pea, feta and mint frittata filling.

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