Updated: Feb 2
Full of green veg and protein, this frittata makes a great breakfast or brunch and helps mix things up from the usual sweet options in the morning. Alternatively, make it one evening and store it in the fridge for lunch the next day with a side salad.
6 eggs, whisked
150g frozen peas, defrosted
4 spring onions, finely sliced
Handful of spinach, chopped
75g feta, crumbled
1 tbs parsley, chopped finely
Pinch chilli flakes
Method For Green Frittata with Feta
Pre-heat the grill.
Melt some oil in a large frying pan over a medium heat. Add the spring onions and cook for 2 minutes. Add the peas and spinach and cook for another 2-3 minutes until the spinach has wilted.
Mix the parsley into the eggs and pour this mixture into the pan. Whisk the eggs around the pan for approx. 1 minute before letting them settle. Crumble over the feta and let the mixture cook for approx. 5 minutes.
Once the bottom of the frittata is set, put the pan under the grill for 2-3 minutes until the top is also set and lightly brown.
Sprinkle over the chilli flakes and serve immediately.