© J Sainsbury plc 2020
Photograph: Brett Stevens
Pea, feta and basil frittata squares with a tomato salsa
Bursting with zingy Mediterranean flavours, these frittata party bites from David Morgan at Sainsbury's magazine are a quick and easy nibble
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Ready in 50 minutes
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Cooking time 30 minutes
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Prep time 20 minutes, plus cooling
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Makes 18 squares
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
