Monday, 18 January 2016


When it comes to the weekend, there is nothing I enjoy more than having a couple of eggs for
breakfast. Whether it be as some scrambled eggs on toast or fried as part of a good old full English, its easy to forget how versatile they are. This weekend I took my eggs and used them to make these little mini frittatas. Now I love the flavors of Greece so by popping some feta into the mix alongside some peas and freshly chopped mint, I turned these little handheld treats into gorgeous mouthfuls of yumminess that are perfect lunchbox ammo.

The basic frittata mix is just beaten eggs and milk with lots of seasoning. I say lots of seasoning as I find with eggs you must always season generously otherwise your going to have a very bland frittata. In this recipe I only season with pepper as the saltiness of the feta will be enough to keep things tasty. If you don't wish to use feta, then season with salt as well unless you're replacing it with another salty cheese or ingredient.

Don't be scared with the amount of fresh mint you use either. As with the seasoning, less is not more! The more you add in the better those flavors are going permeate into the egg mixture. You can use dried mint or another herb instead if you wish. Basically, what I'm saying is that you can take the basic frittata mix and add in almost anything to flavor them. How about some roasted garlic or a touch of chili to spice things up. You can even, replace the peas with some chopped spring onion or mushrooms.

Once you've given my Greek version a try why not experiment and see what other flavor combinations you can come up with for the frittatas. My recipe will make enough for eight muffin sized frittata so get hold eight hole muffin tray before you have a go at the recipe below;

Mini Pea, Mint And Feta Frittata's

8 Large Whole Eggs
150ml Semi Skimmed Milk
Pepper To Season
1 Tbsp Finely Chopped Mint Leaves
Handfull Frozen Peas
150g Feta

  1. Begin by turning your oven on to 180 degrees (160 fan) and lightly grease the holes of your muffin tray.
  2. Take a bowl and beat together the eggs and milk until combined. Season with a generous amount of pepper and stir it through the beaten eggs.
  3. Divide the mint leaves between the muffin tray holes and then pour in the beaten egg mixture leaving a 1cm gap from the top to allow for the frittatas to expand. 
  4. Take half of the peas and drop them evenly between each of the muffin holes and then take all the feta and crumble it equally between each hole too. Give each hole a quick stir and then pop the muffin tray in the oven for 10 minutes.
  5. Remove the tray from the oven and pop drop the remaining peas equally into each muffin hole. The tops of the frittatas may be solid so just take a knife and make a small hole in the top of each so you can drop the peas in. 
  6. Place the tray back in the oven and bake for a further 15-20 minutes until cooked. You can test this by inserting a knife or skewer and no liquid should come out of the hole this creates. 
Remove the tray from the oven and then leave the little frittata muffins to rest for a few minutes so that they are easier to remove from the holes. Serve straight away as they come or with a little dollop of ketchup. By adding the peas in two batches they should now be evenly distributed amongst the frittatas along with the mint and the feta so that with each mouthful. Store any you don't eat now in an air tight container in the fridge for 1 week tops, ideal if you want to bake a batch so can grab a piece of Greeky goodness over the week ahead. Well, they do say that good things come in small packages.