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Pea, feta and basil frittata squares with a tomato salsa


Makes: 18 squares
timePrep time: 20 mins
timeTotal time:
Pea, feta and basil frittata squares with a tomato salsa
Recipe photograph by Brett Stevens

Pea, feta and basil frittata squares with a tomato salsa


Makes: 18 squares
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
95Kcal
Fat
7gr
Saturates
3gr
Carbs
3gr
Sugars
1gr
Fibre
1gr
Protein
6gr
Salt
0.5gr

David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes
David Morgan

David Morgan

David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally. 

See more of David Morgan’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • 6 large eggs
  • 250g frozen peas, defrosted
  • 200g feta cheese, crumbled
  • ½ x 28g pack basil, chopped
For the salsa:
  • 135g cherry tomatoes on the vine
  • 1 tbsp chopped fresh basil
  • 1 tbsp olive oil
  • 1 tbsp balsamic glaze

Step by step

Get ahead
Make up to a day ahead, cool, cover and chill.
  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft. Leave to cool. Line a 31cm x 21cm baking tin with baking paper.
  2. Beat the eggs in a large bowl, add the onion, garlic, peas, feta and basil, and season with a little salt and lots of freshly ground black pepper. Stir well to combine and pour into the prepared tin.
  3. Bake in the oven for 25-30 minutes until set and lightly golden on top. Allow to cool slightly. Remove from the baking tin and cut into 18 pieces.
  4. For the salsa, chop up the tomatoes and mix with the basil, olive oil and balsamic glaze. Season with salt and freshly ground pepper and serve alongside the frittata.

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