Pea, Feta and Mint Frittata with Green Salad (6)

An easy and delicious supper from Ian Haste.

Pea, Feta and Mint Frittata with Green Salad (6)
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Pea, Feta and Mint Frittata with Green Salad (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat the oven to 170C/150C fan/Gas 3.Pour a tablespoon of the olive oil into a heated frying pan, then add the onion and potatoes and cook for 10 minutes until golden and soft.
  2. Crack the eggs into a dish, season and add the milk. Add half the mint to the eggs with the peas and half the chives. Crumble in the feta and the cooked onion and potato and mix.Grease a small round cake tin or small frying pan, add the mixture and bake for 20 minutes until cooked through and golden on top.
  3. Meanwhile, using a potato peeler, ribbon the cucumber into slivers. Slice the avocado.For the dressing, in a bowl mix the remaining olive oil with the lemon juice, remaining mint and chives and some salt and pepper.Mix the ribboned cucumber, avocado and cherry tomatoes with the salad leaves and dressing.
  4. Serve the sliced frittata with the salad on the side.
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