Pea, mint and feta frittata

Pea, mint and feta frittata
  • Serves: 4
  • Prep: 5mins
  • Cook: 15mins


  • 8 British Lion eggs
  • 80ml milk
  • 1 tbsp. olive oil
  • 150g frozen peas
  • 100g feta
  • Handful of fresh mint leaves
  • Salt and pepper



  1. Preheat the oven to 200C.


  1. Boil the peas for five minutes in a saucepan of water. Drain and set aside.


  1. In a large bowl whisk the eggs and milk together. Stir in the peas and mint. Season with a pinch of salt and pepper.


  1. Heat the olive oil over a medium heat in a large ovenproof frying pan or skillet. Pour in the egg mixture and cook for 4-5 minutes to cook the base and the sides.


  1. Crumble the feta on top and place in the oven for 10-15 minutes until the top is golden and cheese is bubbling.

Cooks tips


    Nutritional information, per serving:
    Calories Carbs Protein Fat Saturates Salt
    253 4.8g 19.5g 17.7g 6.7g 1.3g

    Click on the stars to rate this recipe:

    1.8 / 5 rating (7 votes)

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    @fudent_official’s frittata is a quick and easy way to have your lunch or dinner sorted on a busy Monday! #mondaymeals #britishlioneggs #frittata #instafoodNeed some Sunday night dinner inspiration? Try this egg, crispy kale & mushroom rice bowl from @izyhossack .
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#eggsmyway #eggs #brunchThe best place to store your eggs is in the fridge. Eggs should be kept at a constant temperature below 20°C, so to avoid temperature fluctuations in a domestic kitchen store them in their box in the fridge. But they are not kept in the fridge in the supermarket we hear you cry! Most modern supermarkets are kept below 20°C so refrigeration isn’t necessary. Keeping your eggs in the fridge at home ensures optimum freshness and food safety which is eggcellent news for any #egghead #tofridgeornottofridge #eggmyths #facts #egghacks #britishlioneggs #factfriday