A frittata is great served as part of a tapas spread. You can vary the fillings with seasonal vegetables. Making 18 slices, this recipe is perfect for parties.
1 cup cooked fresh or thawed frozen peas
½ cup cooked spinach, well drained
100 g feta cheese, crumbled
½ tsp salt
Pepper, to taste
8- 10 fresh mint leaves, very finely sliced
1 tsp olive oil, to cook
- Whisk eggs lightly in a bowl. Stir in peas, spinach, feta, salt, pepper and mint.
- Heat oil in a medium frypan (about 22cm in diameter). Add egg mixture and spread evenly. Cook over a low heat until starting to set around the edges (15-20 minutes), then cook about 15cm below a preheated grill until set and starting to puff (a further 5-8 minutes). Allow to cool in pan. Remove from pan, cut into wedges and serve at room temperature.