Pea, tomato & mint frittata by Louise Pickford

Pea, tomato & mint frittata for 6 person

Easy to pack for the beach, this combo of fresh peas, aromatic mint and juicy tomatoes makes a tasty trio served cold on a summer’s day.

Ingredients for Pea, tomato & mint frittata

  • 1 tablespoon extra virgin olive oil
  • 1 zucchini, cut into thin matchsticks or coarsely grated
  • 1 eschalot, finely chopped
  • 6 asparagus spears, woody ends trimmed, sliced into 5cm lengths
  • 1 garlic clove, finely chopped
  • 5 eggs, lightly beaten
  • 2 artichokes (80g) in brine, thinly sliced
  • 80g buffalo mozzarella (see note) or 3 bocconcini, torn

    Pea, tomato & mint frittata, How to Make

    • Step 1
      Preheat oven to 200°C. Spray a square 20cm (base measurement) baking dish with olive oil spray to lightly grease.
    • Step 2
      Cook the peas in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
    • Step 3
      Whisk together the eggs in a large bowl. Stir in the peas, tomato and mint. Season with salt and pepper. Pour into the prepared dish. Bake in oven for 20 minutes or until set. Set aside to cool. Cut into squares to serve.

    Make this recipe up to 1 day ahead. Store in an airtight container in the fridge. To transport, place in an esky.

    Additional information for Pea, tomato & mint frittata

    Preparation: Minutes, Cooking: Minutes, Serving: 6 Person, Level:

    Nutrition Info:

    392 kj Energy, 5g Fat Total, 2g Saturated Fat, 2g Fibre, 9g Protein, 184mg Cholesterol, 68.76mg Sodium, 2g Carbs (sugar), 3g Carbs (total),

    All nutrition values are per serve

    This Pea, tomato & mint frittata published first on: Australian Good Taste, Images by: Ben Dearnley

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