Mini feta, mint and pea frittatas

Fairlady
6 servings Prep: 10 mins, Cooking: 20 mins
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By Food24 February 02 2017
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Ingredients (8)

3 eggs — large, beaten
1 cloves garlic — cloves, crushed
salt and freshly ground black pepper
80 g feta cheese — crumbled
2 spring onions — finely chopped
200 g peas — blanched
2 g fresh mint — chopped
rosa tomatoes — and mini cucumbers, to serve
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Method:

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.

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