Mini feta, mint and pea frittatas

Ingredients 8
Servings 1
Minutes 30 min


Serving Change
  • 3
    extra-large eggs, beaten
  • 1
    clove garlic, crushed
  • salt and milled black pepper
  • 80
    feta, plus extra for crumbling on top
  • 2
    spring onions, finely chopped
  • 200
    peas, blanched
  • 2
    mint leaves, roughly chopped
  • Rosa tomatoes and mini cucumber for serving (optional)


30 min

Preheat the oven to 180ºC and grease a 6-cup muffin pan.

Beat the eggs with the garlic and season well with salt and pepper. Set aside.

Divide the feta, spring onion, peas and mint between the cups of the muffin pan.

Pour some of the egg mixture over the filling in each cup and top with a little extra feta.

Bake for 15–20 minutes until puffed and golden. Leave to cool.

To serve: Pack 2 or 3 frittatas into a lunch box with some rosa tomatoes and slices of mini cucumber.

Reprinted with the permission of Fairlady.

Servings 6.

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Read more on: recipe  |  frittata  |  food24  |  fairlady

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