Pea, herb and feta frittata

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Allergen – Contains dairy and egg. Gluten and nut free. Vegetarian.

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g V Vegetarian NF Nut free GF Gluten free Breakfast Main meal

Ingredients

Oil – olive - 30 ml

Onion – brown - 160 grams

Garlic – crushed - 1 tsp.

Peas – frozen - 250 grams

Oregano – dried - ½ tsp.

Parsley - 2 tbsp. (Chopped)

Thyme - 1 tbsp. (ChoppedChopped)

Eggs - 6

Feta - 150 grams (Crumbled)

Oil – olive - 50 ml

Onion – brown - 320 grams

Garlic – crushed - 2 tsp.

Peas – frozen - 500 grams

Oregano – dried - 1 tsp.

Parsley - ¼ bunch (Chopped)

Thyme - 2 tbsp. (ChoppedChopped)

Eggs - 12

Feta - 300 grams (Crumbled)

Oil – olive - 100 ml

Onion – brown - 1.5 kg

Garlic – crushed - 65 grams

Peas – frozen - 2.5 kg

Oregano – dried - 12 grams

Parsley - 1 bunch (Chopped)

Thyme - 1 ¼ bunches (ChoppedChopped)

Eggs - 60

Feta - 1.5 kg (Crumbled)

Method

Pre heat the oven to 170oc.
In a pan heat the oil and fry off the onion and garlic until slightly coloured. Remove from the heat and stir through the peas, oregano, parsley and thyme.
In a bowl mix together the eggs and the feta, stir in the pea mixture.
Pour the mix into a lined and lightly sprayed deep dish.
Bake for 30-45 minutes or until set and slightly coloured. Serve hot or cold.

This recipe was developed by chefs at Western District Health Service.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.