Spring Onion Pea Mint And Brie Frittata Recipes

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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

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

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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