Pea and Feta Frittata

Mint is abundant in my garden, and I’m always looking for new ways to incorporate it into dishes. It goes nicely with new potatoes, but also with peas, so here’s a refreshing spring pea frittata with feta cheese, mint, and a little thyme for good measure.

Pea, Feta and Mint Frittata


Cook 1 cup of baby peas until tender. Drain and set aside. Preheat your grill. In a medium non-stick frying pan, sauté 1 chopped onion in a little olive oil until soft. Beat 4 eggs and 2 tbsps cream together, seasoning with salt, freshly ground black pepper and 1 tsp thyme. Pour into the pan with the onions on a medium to low heat, and stir once. Then add the peas and 3 fresh mint leaves finely chopped and let it cook gently for a few minutes until the top starts to set.  Crumble 75g feta cheese and 25g grated parmesan over the top and cook for a further 3-5 minutes. (You could put a lid on the pan to speed this up.) Finally, put under a hot grill for a couple of minutes until sizzling.


What do YOU do with fresh garden mint?