Pea, broad bean, mint & feta frittata
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
If you’ve got more mouths to feed, it’s a doddle to double up this summer-on-a-plate meal to serve four people
Ingredients
Calorie controlled cooking spray
4 spray(s)
Spring Onions
4 medium, trimmed and finely sliced
Broad beans, boiled
100 g
Peas, frozen, boiled
100 g
Mint, Fresh
5 sprig(s), roughly chopped
Egg, whole, raw
6 medium, raw, lightly beaten
Light feta cheese
40 g, crumbled
Salad leaves
1 portion(s), to serve
Instructions
1
Mist a nonstick frying pan with cooking spray. Fry the spring onions over a medium heat for 5 minutes until softened.
2
Meanwhile, boil the beans for 5 minutes until tender. Add the peas for the last 2 minutes, then drain and run under cold water.
3
Preheat the grill to high. Add the beans, peas and mint to the frying pan with the spring onions. Pour in the eggs, season and cook for 2 minutes. Scatter over the feta and grill for 2 minutes or until just set.
4
Serve with salad on the side.
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