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, sautΓ© 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.Β  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?

43 thoughts on “Pea and Feta Frittata

  1. To answer your question, I’m not very creative with mint! Beyond tea…not much! πŸ™‚ And I have it growing in my garden, too, so I’m quite excited with your recipe. I have never put eggs and mint together, and I like the idea very much. πŸ™‚

    • I hope you will try it Debra! Last year I also considered combining it with something chocolatey, but in the end I didn’t dare! I have so much of it, so if you hear of any other uses, please let me know!

  2. Laughing as have just ‘come’ from a blog with a pea/mint risotto recipe πŸ™‚ ! I use mint almost every day: handfuls in salads with other herbs, tabbooli of course, in so many Moroccan and Middle Eastern recipes [especailly fattoush] in addition to many curries: especially Keralan vegetable ones and Moroccan mint tea. Anything which likes parsley and coriander [like wrap fillings] is always best with mint . . .

  3. You always have the most delicious looking recipes. I never would have thought of adding mint on my own, but have a ton of it in my garden… so i am going to try this one out too!

    • My tip is to not add too much at first, as fresh mint has a rather strong flavour. But it goes so well with the peas. I often add just a sprig to boiled potatoes, removing it after cooking. Makes them taste “fresh”!

    • Strange? I hadn’t considered it odd! I suppose it is normally added to meat dishes, so being a vegetarian I just experimented! (Dare you to try it one day Christina! πŸ˜‰ )

  4. Definitely different Cathy – will have to give it a try. I make frittatas regularly using a Remoska and have included peas before though never mint. Have plenty of mint at the allotment to experiment with πŸ™‚

    • I actually put some of my mint in a deep pot, as it can’t spread through the garden then… it’s pretty invasive here! Maybe there’s space for a little pot of it on that beautiful verandah of yours Barbara! πŸ˜€

  5. OK Feta is my favorite! Sugar snap peas are growing in the garden YUM!!!

    Now are you still OK I saw the horrible news of the Dam failure in your beautiful area I live with a nasty dam out back and if goes and we are home you will not hear from me sadly so I am praying you are well and there is help headed to your country>

    • The help from volunteers has been amazing – further downstream in the north they have had more time to strengthen dykes and dams – let’s hope they hold! The flood wave is rolling towards Hamburg where it hits the sea. Thanks for your concern and thoughts Eunice! πŸ˜€

      • HUGS hard when you can’t see where your home is in comparison to where the water was a deluge 😦 Glad you are OK Can’t wait to cook this too!!!

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