• 1 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 6 large eggs
  • 250 g frozen peas, defrosted
  • 200 g feta cheese, crumbled
  • 14 g pack basil, chopped

For the salsa:

  • 135 g cherry tomatoes on the vine
  • 1 tbsp chopped fresh basil
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft. Leave to cool. Line a 31cm x 21cm baking tin with baking paper.

  2. 2

    Beat the eggs in a large bowl, add the onion, garlic, peas, feta and basil, and season with a little salt and lots of freshly ground black pepper. Stir well to combine and pour into the prepared tin.

  3. 3

    Bake in the oven for 25-30 minutes until set and lightly golden on top. Allow to cool slightly. Remove from the baking tin and cut into 18 pieces.

  4. 4

    For the salsa, chop up the tomatoes and mix with the basil, olive oil and balsamic glaze. Season with salt and freshly ground pepper and serve alongside the frittata.

Nutritional Details

Each serving provides
  • Energy 352kj 84kcal 4%
  • Fat 5.7g 8%
  • Saturates 2.3g 12%
  • Sugars 1.6g 2%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 561kj/134kcal

Each serving provides

2.7g carbohydrate 1.0g fibre 5.1g protein

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