Elly's pea, feta + spring onion frittata

Elly's pea, feta + spring onion frittata

By
From
A Lot on Her Plate
Serves
6
Photographer
Helen Cathcart

My pal Elly Curshan makes the best frittatas. She runs the gorgeous Pear Café in Bristol, and we became friends on Instagram before we actually met, thanks to Elly’s delicious pictures of her food. She’s famous for her daily changing frittatas, and was kind enough to give me a favourite recipe from her repertoire. Pea, spring onion and feta work really well together, but you can use the base recipe and customise it as you like, playing around with other ingredients. Check Elly’s Instagram (@ellypear) for inspiration!

Ingredients

Quantity Ingredient
10 medium new potatoes
1 tablespoon butter
1 tablespoon olive oil
6 eggs
sea salt
freshly ground black pepper
6 tablespoons grated cheddar
155g garden peas, cooked
3 spring onions, finely sliced
70g feta, crumbled

Method

  1. Boil the potatoes in salted water for 10–15 minutes until tender. Drain, cool and slice into 1 cm discs. Heat the butter and oil in a large (25 cm) non-stick frying pan over a medium heat and fry the potatoes until golden brown on both sides.
  2. Turn your grill on to its highest setting. Break the eggs into a large jug and whisk well, adding 3 tablespoons of water along with a large pinch of sea salt and a good few turns of black pepper. Whisk well and stir in the Cheddar. Add the fried potatoes, peas and spring onions to the jug and stir well, then pour the mix into the frying pan. Sprinkle over the feta and grill until golden on top and set to your liking (I prefer mine still a little bit wobbly in the middle). Set to one side for about 5 minutes, then slice and serve.
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