Pea and Feta Frittatas

 

I made these little frittatas among other things for my 60th birthday afternoon tea party, and they looked wonderful on a tiered stand at the centre of the table.  You can have them for breakfast, pack some in a lunchbox for work, or take them to enjoy on a picnic lunch.  Baked in muffin  trays, all kinds of meat, cheeses, vegetables and herbs can go into this tasty snack of Italian origin.  I use frozen peas, feta cheese, parmesan cheese, chopped spring onions and mint, and lots of fresh, free-range eggs, of course.  You can make them large or small.  Make sure the muffin trays you use are well greased, or line them with paper cases or baking paper so the frittatas slip out easily when they are cooked.  

Makes 12 large or 24 mini frittatas

INGREDIENTS

• 8 large eggs
• 200g / 7oz frozen peas
• 120g / 4¼ oz feta cheese, crumbled
• 2 spring onions, finely chopped
• 3 tablespoons grated parmesan cheese
• 1 tablespoon chopped mint, plus a few leaves for garnishing

METHOD

1. Bring a small saucepan of water to the boil.  Add the peas and let them boil for 2 minutes.  Drain and refresh under cold water.  Set aside.
2. In a large bowl, whisk eggs.  Add the crumbled feta cheese, peas, chopped spring onions, chopped mint and grated parmesan cheese.  Stir to combine all ingredients.
3. Grease a non-stick muffin tray (12 or 24 cups) with vegetable oil, or line each cup with patty pans.
4. Spoon egg mixture into each cup of the muffin tray until almost full but  allow some room for the frittatas to rise.
5. Bake in a preheated 200°C/400°F oven for 20 minutes or until the frittata are puffed and golden on the edges.  
6. Gently ease the frittatas out of the muffin cups with a spatula if they are not in the patty pans ready to be removed.  Garnish with mint leaves on top (optional).