Pea, Mint and Feta Frittata is simple to prepare and full of fresh, bright flavours. Made with the popular combination of pea and mint, it is a versatile dish, and there are many ways in which to enjoy it.
Preheat your oven to 180 Degrees C (350 Degrees F).
Finely chop the onion and garlic.
Melt the butter in the skillet on a low to medium heat, and add the onion, garlic and salt and pepper.Cook for about 8 minutes, or until the onion is translucent. Remove from the skillet, and set aside to cool slightly.
In a bowl, whisk your eggs and milk together. Add the finely chopped fresh mint, frozen peas and crumble in the feta. Add the cooled onion and garlic mixture.
Add the olive oil to the skillet, and use a pastry brush to ensure an even coating on the base and around the edges.
Pour the egg mixture into the skillet, and place in your pre-heated oven for about 20 minutes. You want the frittata to be ever so slightly soft in the centre. It will continue cooking after it is removed from the oven. For a little extra colour, turn the grill on for 1 minute.
I have used cow's milk in this recipe, but it would work fine with almond or soy milk.
I use frozen peas in this recipe - you do not need to cook them prior to adding to the dish.
I have used Danish Feta in this recipe, as I love the creaminess.