Pea and Herb Summer Frittata

10 mins
cooking
Intermediate
4
Servings

Our method

    1. Blanche potatoes until tender, then drain, cool and slice
  1. Whisk the eggs and whites together gently, season, fold through the cream cheese

  2. Heat Oil in a non stick pan, once got pour in the egg mixture, let the bottom seal. Then add the potatoes, parsley, tomatoes and peas. Cook out for 8-9 minutes until set. Scatter over feta and finish under the grill until golden.

  3. Optional – You can take half of the peas and blend through the egg mix at the start, which will give it a real vibrancy.

Tip!

  • You could use leftover roast potatoes in this dish!

Ingredients

Birds Eye product(s) needed for this recipe

Ingredients List

       75g chopped sun dried tomato 
100 
g
 
Feta
1 
4 Whole Eggs
200 
g
 
Peas
50 
ml
 
Milk
3 
tablespoons
 
Cream Cheese
250 
g
 
New potatoes

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