pea and feta frittata

This frittata can be eaten any time of day, it’s perfect for brunch entertaining or a lighter option to a quiche. You can also experiment with different flavours, try a frittata with mushrooms, chives and taleggio or maybe a combination of dill, smoked salmon, potato and asparagus.


  • 8 eggs
  • 1/4 cup thin cream
  • 4 shallots, chopped
  • 150g greek feta, crumbled
  • 100g parmesan, grated
  • 1 cup frozen peas, thawed
  • 1/2 bunch mint, chopped


Preheat an oven to 180 degrees and grease a 20cm cake tin.Heat a frypan, add the shallots and peas and sauté for a couple of minutes. Put in a bowl and set aside.

In another bowl, crack the eggs and whisk to combine with the cream and season with salt and pepper. Add the cheese, mint and pea mixture. Pour into the cake tin and bake for 40-50 minutes until set.

serves 4