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Short-Order Kitchen

Pea, Feta and Mint Frittata

By Wes Ellis2 min read
A vegetable frittata with crumbled feta and fresh herbs on a red plate, yellow tomatoes on the side.
Recipe card
Servings
6
Prep
10 minutes
Cook
25 to 30 minutes
Method
Oven
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 7 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • 375°F for 25 to 30 minutes, until the center is set.
  • Use fresh mint, and not too much of it.
  • Frozen peas are fine. Thaw them first.
  • About 134 calories and 10.6 g protein a slice, cut into 6.
THE RECIPE · PEA, FETA AND MINT FRITTATA

Ingredients

You'll need

  • 8- to 10-inch oven-safe skillet or baking dish
  • Large bowl
  • Whisk

Directions

  1. Heat the oven to 375°F and grease the skillet or dish.
  2. Beat the eggs, then stir in the peas, mint and feta. Season lightly, since the feta's salty.
  3. Pour it into the pan and spread the peas out evenly.
  4. Bake 25 to 30 minutes, until the center is set and the top is lightly golden.
  5. Let it rest 5 to 10 minutes before slicing. Serve warm or at room temperature.
Notes Covered in the fridge it keeps up to 3 days; eat it cold or warm a slice gently in the microwave. Roughly 134 calories and 10.6 g protein per serving (cut into 6), give or take.

wesellis.com/blog/pea-feta-and-mint-frittata/

A frittata is basically an omelet that stopped worrying about folding. Beat the eggs, stir in the good stuff, bake it in one pan. This one leans spring: sweet peas, salty feta, and fresh mint so it tastes bright instead of heavy.

Go easy on the mint

Mint is loud. Two or three tablespoons, chopped, is enough to lift the eggs without making breakfast taste like toothpaste. Chop it right before it goes in so it doesn't turn dark on the board. This is a fresh-herb job; dried mint won't do the same thing.

Tip

No time to thaw the peas? Put them in a strainer and run hot water over them. Peas straight from the freezer leave cold, wet spots in the eggs.

Know when it's done

Pull it when the center no longer jiggles and the top is just turning golden. It keeps cooking a little as it rests, and the rest is what lets it slice cleanly. Overbaked eggs go rubbery, so start checking at 25 minutes.

It's also good at room temperature, which makes it easy to set out for brunch and forget about. The Pepperoni Pizza Frittata uses the same method in a very different mood. And if you'd rather do eggs one serving at a time on the griddle, How to Make an Omelet with a Ring covers that.

LINKED FROM3 notes

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