Spring Onion Pea Mint And Brie Frittata Food

PEA, FETA AND MINT FRITTATA

Pea, Feta and Mint Frittata image

Make and share this Pea, Feta and Mint Frittata recipe from Food.com.

Provided by PinkCherryBlossom

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

6 spring onions, finely chopped
olive oil (for frying)
6 eggs, beaten and seasoned
100 g feta, crumbled
150 g frozen peas, defrosted
1/2 cup shredded mint leaf

Steps:

Fry the spring onions in the olive oil until softened.
Add all the other ingredients and cook until mostly set but a little runny on the top.
Finish the top by flipping the frittata or placing under a hot grill until the top is brown and crispy.
Cut into wedges and serve with a salad.

Nutrition Facts : Calories 214.6, Fat 13, SaturatedFat 6.1, Cholesterol 339.5, Sodium 430.6, Carbohydrate 8.9, Fiber 2.4, Sugar 4.1, Protein 15.5

SPRING PEA FRITTATA

Spring Pea Frittata image

Categories Egg Vegetable Breakfast Brunch Bake Sauté Vegetarian Kid-Friendly Quick & Easy Ricotta Mint Spring Cookie Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 leek stalk (light part only), sliced thin
1/2 cup fresh peas, blanched and drained
6 large eggs
1 small bunch fresh mint, stems removed, torn into small pieces
Kosher salt and freshly ground black pepper to taste
2 ounces ricotta salata, crumbled (or fresh ricotta or goat cheese)

Steps:

1. Preheat oven to 425°F.
2. Heat the oil in a large ovenproof sauté pan over medium heat. Add the leek and sauté until soft, then add the peas and cook for 2 to 3 minutes more.
3. Meanwhile, in a medium bowl, beat the eggs with 1 tablespoon water.
4. Add the eggs and half the mint to the pan, season with the salt and pepper, and cook, lifting the edges with a spatula to allow the uncooked eggs to flow to the bottom. When the frittata is partly cooked (7 to 10 minutes), sprinkle on the ricotta and transfer the pan to the oven.
5. Bake until puffed, golden, and set, 8 to 10 minutes. Remove and allow to cool slightly. Garnish with the remaining mint to taste and serve.

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