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Lunch | Vegetarian

Pea and feta frittata

Keep your body in balance with the phosphorus that this dish delivers

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Pea and feta frittata recipe
Serves:
4
Preparation:
15 Mins
Cooking:
25 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Gluten, Mustard
Check Your Own Recipe

What are the health benefits of Pea and feta frittata?

Keep your body in balance with the phosphorus that this dish delivers

 

Ingredients

Method

Ingredients

100g feta cheese, crumbled nutritional information
100g feta cheese, crumbled
3g/½ tsp chilli flakes nutritional information
3g/½ tsp chilli flakes
5g dill nutritional information
5g dill
100g bag salad leaves, to serve nutritional information
100g bag salad leaves, to serve
50ml/splash of milk nutritional information
50ml/splash of milk
6g/1 garlic clove, crushed nutritional information
6g/1 garlic clove, crushed
5g parsley nutritional information
5g parsley
140g petits pois (defrosted if frozen) nutritional information
140g petits pois (defrosted if frozen)
15g/1 tbsp wholegrain mustard nutritional information
15g/1 tbsp wholegrain mustard
5g mint nutritional information
5g mint
100g/1 courgette, coarsely grated nutritional information
100g/1 courgette, coarsely grated
50g sundried tomatoes, drained and roughly chopped nutritional information
50g sundried tomatoes, drained and roughly chopped
A squeeze of lemon juice nutritional information
A squeeze of lemon juice
3 tbsp olive oil nutritional information
3 tbsp olive oil
4 eggs nutritional information
4 eggs
2 egg whites nutritional information
2 egg whites
Salt and pepper to taste nutritional information
Salt and pepper to taste
300g new potatoes nutritional information
300g new potatoes
45g full fat cream cheese nutritional information
45g full fat cream cheese
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) Put the milk, eggs, mustard, herbs and seasoning into a bowl and mix well.
2) Add the cream cheese and fold in retaining some of the lumps.
3) Heat the grill to medium-high.
4) Heat 2 tbsp of the oil in a 23cm frying pan over a medium heat.
5) Add the potatoes and fry for about 5 mins, until they start to turn golden.
6) Add the courgette and chilli flakes and fry for a minutes more. Stir in the peas.
7) Pour the egg mixture into the pan, crumble the feta in and add the tomatoes.
8) Cook over a low heat for about 10 – 12 minutes until almost set.
9) Put under a hot grill and cook until golden.
10) Toss the salad with the remaining olive oil and the lemon juice.
11) Serve wedges of the frittata with the salad on the side. 

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