Last nights dinner was a really easy but delicious frittata with petite pois, feta cheese and plenty of mint. I found the recipe on the
Good Food website, which is always my first port of call for a speedy midweek meal. I've been cooking more vegetarian food lately in an attempt to save money, much to Chris' disappointment. But as this fritatta has cheese and eggs in it, there's plenty of protein to keep even the most ardent meat eaters happy.
I added plenty of seasoning (you can never have too much pepper with eggs) and a sprinkling of cheddar on the top as I had it in the fridge, but other than that I kept to the recipe. I served it with a balsamic dressed beetroot salad and some fries. Considering it only has 5 ingredients and took about 10 minutes to make, it really was very good.
Ingredients are ready to go:
In the pan:
After the grill:
Salad:
