Pea, Fresh Herb and Feta Frittata Recipe by Edel Byrne

Pea, Fresh Herb and Feta Frittata Recipe by Edel Byrne

Pea, fresh herb and feta frittata recipe

This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes.

– 8 eggs

– 1/2 cup cream

– 1/3 cup grated parmesan cheese

– 2 garlic cloves, crushed

– 1/2 cup frozen peas

– 3 spring onions, trimmed & finely chopped

– 50g feta cheese, crumbled

– 2-3 tablespoons chopped fresh herbs – mint, parley and basil work really well



Preheat the oven to 180 degrees.

Preheat a 10-inch ovenproof nonstick pan frying pan, add a tablespoon of olive oil and gently fry the crushed garlic cloves and spring onions.

Beat the eggs, season and add the cream, peas, grated parmesan and herbs before pouring into the frying pan

Lastly crumble in the feta cheese(Cashel Blue would also work really well here)

Leave the eggs to cook for 2-3 mins on a medium heat undisturbed

Transfer the frying pan into the oven and bake until the top of the frittata has set (appox 13-15mins)

Leave frittata for 5 mins before sliding on to a plate, garnish with any remaining fresh herbs




Edel Byrne MasterChef FinalistMasterchef Ireland 2014 finalist Edel Byrne is a coffee lover and foodie with 15 years’ industry experience who brings her passion for food to her current role as head of corporate catering at wholefood specialist KC Peaches. Edel’s Masterchef highlights include cooking in two of the world’s top 100 restaurants and winning high praise from the judges (and from fans of the show who still stop her on the street) for her uovo in raviolo pasta dish.



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