Mini pea frittatas

Name: Mini pea frittatas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24 servings
Ingredients: 6 medium Egg(s); 0.25 cup(s) Light cream (60ml); 0.75 cup(s) Frozen green peas boiled; 2 individual Green shallot(s) thinly sliced; 50 g Reduced fat feta cheese crumbled; 0.25 cup(s) Fresh mint finely chopped; 2 x 3 second spray(s) Oil spray

Points®

Total Time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Moderate

Ingredients

Egg(s)

6 medium

Light cream

¼ cup(s), (60ml)

Frozen green peas

¾ cup(s), boiled

Green shallot(s)

2 individual, thinly sliced

Reduced fat feta cheese

50 g, crumbled

Fresh mint

¼ cup(s), finely chopped

Oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 200°C or 180°C fan-forced. Lightly spray two 12-hole (1 tablespoon/20ml capacity) mini muffin tins with oil.
Whisk eggs and cream in a large jug. Season with salt and freshly ground black pepper. Add peas, shallots, feta and mint and stir to combine. Pour mixture into prepared tin holes. Bake for 15–20 minutes or until golden and cooked through. Serve warm or cold.

Notes

Tip: You can store these frittatas in an airtight container in the fridge for up to 3 days. Alternatively, freeze for up to 3 months.

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Mini pea frittatas

Ingredients

Instructions

Notes

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