Dinner

Pea, Feta & Summer Herb Frittata Recipe

ByNoah Steele November 15, 2025November 15, 2025

Introduction

This pea, feta, and summer herb frittata is a light and flavorful dish perfect for any meal of the day. Packed with fresh herbs, creamy feta, and sweet petits pois, it offers a delightful balance of textures and tastes that celebrate seasonal ingredients.

The image shows a round, golden-brown frittata in a silver pan resting on a white marbled surface with a light cloth underneath. The frittata has a slightly crispy top layer with visible green herbs and bits of red sun-dried tomatoes scattered across it. One slice of the frittata is being lifted by a spatula, revealing a thick, soft inside filled with white cheese cubes, green vegetables, and small pieces of herbs. The edges of the frittata are nicely browned, while the center looks moist and fluffy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300g new potatoes (such as Jersey Royals), halved if large
4 eggs and 2 egg whites

Splash of milk
1 garlic clove, crushed

1 tbsp gluten-free wholegrain mustard
Handful mixed soft herbs (dill, mint, parsley), roughly chopped

3 tbsp cream cheese
1 tbsp olive oil
1 courgette, coarsely grated

½ tsp chilli flakes
140g petits pois (defrosted if frozen)
100g feta cheese, crumbled

50g sundried tomatoes, drained and roughly chopped
100g bag salad leaves, to serve

Instructions

Step 1: Place the potatoes in a pan of salted water. Bring to a boil, then simmer for 12-15 minutes until tender. Drain and leave to cool, then thinly slice.

Step 2: In a bowl, whisk together the eggs, egg whites, milk, crushed garlic, wholegrain mustard, and chopped herbs. Season generously. Add the cream cheese and gently fold in, leaving some lumps for texture.
Step 3: Preheat the grill to medium-high. Heat the olive oil in a 23cm non-stick frying pan over medium heat. Add the sliced potatoes and fry for about 5 minutes until they begin to turn golden.
Step 4: Add the grated courgette and chilli flakes to the pan. Cook for another 2 minutes, then stir in the petits pois.

Step 5: Pour the egg mixture evenly over the vegetables in the pan. Scatter the crumbled feta and chopped sundried tomatoes on top.
Step 6: Cook the frittata over gentle heat for 10-12 minutes until it is almost set.
Step 7: Place the pan under the grill and cook for an additional 3-5 minutes until the frittata is puffed, golden, and completely cooked through.

Step 8: Cut into wedges and serve warm with a crisp green salad on the side.

Tips & Variations

For extra flavor, add a handful of chopped spring onions or substitute cream cheese with ricotta for a lighter texture.
If you prefer a spicier kick, increase the chilli flakes to suit your taste.

Use fresh peas when in season for a sweeter, fresher flavor.

Storage

Store leftover frittata covered in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. It can also be served cold for a quick lunch or picnic treat.

How to Serve

A cooked frittata in a silver pan placed on a folded light beige cloth on a white marbled surface. The frittata has one thick layer with a mix of light yellow egg base and visible green herbs and vegetables, along with reddish-brown pieces that look like dried tomatoes or similar ingredients. The top surface is browned and slightly crispy with spots of golden yellow. A slice is being lifted out with a silver spatula, showing the same textured mix inside. The background is softly blurred with light and neutral colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh new potatoes?

Fresh new potatoes are preferred for their texture, but if using frozen, thaw them completely and pat dry before cooking to avoid excess moisture in the frittata.