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?
Words and Herbs 