This Healthy Frittata is the Perfect Summer Dinner
Bursting with vibrant Mediterranean flavours, this frittata showcases the best of Greek-inspired ingredients
- 200g cherry tomatoes
- Olive oil
- Salt and pepper
- 300g new or La Ratte / Pink Fir potatoes
- 6 eggs
- Splash of milk
- 1 clove garlic, crushed
- 1 tbsp Tracklements Fresh Mint Jelly
- Small bunch parsley
- 3 tbsp cream cheese
- Knob of butter
- 1 courgette, coarsely grated with the water squeezed out
- 150g peas, defrosted
- 100g feta cheese cut into small cubes
Preheat the oven to 220C/gas mark 7.
Cut the tomatoes in half, place on a baking tray, sprinkle with olive oil, salt and pepper and pop on the middle shelf in the oven. After 10 minutes turn the oven off but leave the tomatoes inside so they continue to cook.
Boil the potatoes for 12–15 mins until just tender, drain and leave to cool. Then slice into 50p-piece thickness.
Whisk the eggs with a splash of milk, the garlic, Tracklements Fresh Mint Jelly and the parsley and season with salt and pepper. Stir in the cream cheese.
Add a tbsp of olive oil and a knob of butter to a large, non-stick frying pan on a medium heat. When hot, place the potato rounds in the pan and cook until both sides are golden.
Add the grated courgette and fry for a further minute then add the peas.
Spread the mixture out, pour the egg mix over the top, cook for one minute before adding the feta and the tomatoes.
Turn the heat down slightly and cook for approximately eight mins or until almost set then put the pan under the grill and cook for another couple of minutes until the frittata is puffed up and golden on top.
Serve on its own or with a mixed salad and crusty bread.
