Pea, feta and mint frittata

An easy meal that's great eaten hot or cold, thick eggy wedges of potatoes, peas and feta.

Serves: 4

Preparation time:  5 minutes

Cooking time:  45 minutes

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You will need

  • 400g British new potatoes
  • 1 tablespoon medium olive oil by Sainsbury's
  • 1 onion, peeled and finely sliced
  • 5 large British free range Woodland eggs, lightly beaten
  • 100g Sainsbury's Greek feta, crumbled
  • 150g Sainsbury's frozen British garden peas, defrosted
  • ½ x 28g pack fresh mint, roughly chopped
  • 250g baby plum tomatoes, halved, to serve
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Recipe Information

Step by step guide to making Pea, feta and mint frittata

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 10 minutes, until tender. Drain the potatoes, let cool slightly then slice into thin rounds.
  2. Heat the olive oil in a 25cm non-stick, ovenproof frying pan and cook the sliced onion for 5 minutes, until soft.
  3. Add the potato slices, beaten eggs, crumbled feta, peas and mint to the pan and stir to combine. Leave over a medium heat for 5 minutes, until the bottom of the frittata has set.
  4. Transfer the pan to the oven and cook for 20-25 minutes, until the frittata has fully set. Cut into wedges and serve with the halved baby plum tomatoes.

* Please note, this recipe is not suitable for vegetarians as it contains feta.

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Nutritional information for Pea, feta and mint frittata

Nutritional information for Pea, feta and mint frittata

Nutrition type per serving
Calories 290 kcal
Total Fat 14.8g
Saturated Fat 6.3g
Salt 0.8g
Sugar 6.0g

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