Pea, feta & summer herb frittata
Serves 4 Prep 15 mins Cook 40 mins
300g new potatoes (such as
Jersey Royals), halved if large 4 eggs and 2 egg whites splash of milk 1 garlic clove, crushed 1 tbsp wholegrain mustard handful mixed soft herbs, such as dill, mint or parsley, roughly chopped 3 tbsp cream cheese 1 tbsp olive oil
1/ tsp chilli flakes 2 1 courgette, coarsely grated 140g petit pois (defrosted if frozen) 100g feta, crumbled 50g sundried tomatoes, drained
and roughly chopped 100g bag salad leaves, to serve
1 Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through gently so that some lumps remain. Heat the grill to medium-high.
2 Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins until they start to turn golden. Add the chilli flakes and courgette, and fry for a few mins more. Stir through the petit pois.
3 Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set, then pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad. PER SERVING 337 kcals, fat 22g, saturates 9g, carbs 17g, sugars 4g, fibre 4g, protein 17g, salt 1.8g