Description
A vibrant and flavorful pea, feta, and summer herb frittata combining tender new potatoes, fresh herbs, creamy cheese, and a hint of chilli, perfect for a light lunch or brunch served with crisp salad leaves.
Ingredients
Scale
Vegetables
- 300g new potatoes (such as Jersey Royals), halved if large
- 1 courgette, coarsely grated
- 140g petits pois (defrosted if frozen)
- 50g sundried tomatoes, drained and roughly chopped
- 100g bag salad leaves, to serve
Egg Mixture
- 4 eggs and 2 egg whites
- splash of milk
- 1 garlic clove, crushed
- 1 tbsp gluten-free wholegrain mustard
- handful mixed soft herbs, such as dill, mint, and parsley, roughly chopped
- 3 tbsp cream cheese
Other
- 1 tbsp olive oil
- ½ tsp chilli flakes
- 100g feta cheese, crumbled
Instructions
- Prepare the potatoes: Place the new potatoes in a pan of salted water, bring to a boil, then reduce to a simmer and cook for 12-15 minutes until tender. Drain and allow to cool before thinly slicing them.
- Make the egg mixture: Whisk together the eggs, egg whites, a splash of milk, crushed garlic, wholegrain mustard, and the chopped mixed soft herbs. Season generously with salt and pepper. Gently fold in the cream cheese, allowing some lumps to remain for texture.
- Cook the potatoes and vegetables: 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 start to turn golden. Add the grated courgette and chilli flakes, cooking for another 2 minutes, then stir in the petits pois.
- Combine and cook the frittata: Pour the egg mixture evenly over the potato and vegetable base in the pan, then scatter the crumbled feta cheese and chopped sundried tomatoes on top. Cook gently over low to medium heat for 10-12 minutes or until the egg is almost set.
- Finish under the grill: Preheat the grill to medium-high. Place the frying pan under the grill for 3-5 minutes until the frittata is puffed, golden on top, and cooked through completely.
- Serve: Cut the frittata into wedges and serve warm with a crisp green salad to complement the rich flavors.
Notes
- Use a non-stick frying pan to prevent sticking and ensure easy flipping under the grill.
- For a vegetarian but not vegan option, ensure the cream cheese and feta are vegetarian-friendly.
- The frittata can be served warm or at room temperature and makes excellent leftovers.
- Adjust chilli flakes according to your preferred spice level.
- Fresh mixed herbs enhance the flavor, but frozen herbs can be used if fresh are unavailable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Stovetop and Grilling
- Cuisine: Mediterranean
Keywords: pea frittata, feta frittata, summer herbs, new potatoes, gluten free brunch, vegetarian frittata, quick frittata, healthy brunch
