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Pea and spinach frittata

A frittata is great served as part of a tapas spread. You can vary the fillings with seasonal vegetables. Making 18 slices, this recipe is perfect for parties. - by Chantal Walsh
  • 14 Mar 2017
Pea and spinach frittata
Cook: 40 Minutes - easy - Makes 18 - Vegetarian - gluten-free - nut-free - pregnancy-safe
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A frittata is great served as part of a tapas spread. You can vary the fillings with seasonal vegetables. Making 18 slices, this recipe is perfect for parties.

Ingredients

8 eggs

1 cup cooked fresh or thawed frozen peas

½ cup cooked spinach, well drained

100 g feta cheese, crumbled

½ tsp salt

Pepper, to taste

8- 10 fresh mint leaves, very finely sliced

1 tsp olive oil, to cook

Method

  1. Whisk eggs lightly in a bowl. Stir in peas, spinach, feta, salt, pepper and mint.
  2. Heat oil in a medium frypan (about 22cm in diameter). Add egg mixture and spread evenly. Cook over a low heat until starting to set around the edges (15-20 minutes), then cook about 15cm below a preheated grill until set and starting to puff (a further 5-8 minutes). Allow to cool in pan. Remove from pan, cut into wedges and serve at room temperature.
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