Mint is abundant in my garden, and I’m always looking for new ways to incorporate it into dishes. It goes nicely with new potatoes, but also with peas, so here’s a refreshing spring pea frittata with feta cheese, mint, and a little thyme for good measure.
Pea, Feta and Mint Frittata
Cook 1 cup of baby peas until tender. Drain and set aside. Preheat your grill. In a medium non-stick frying pan, sauté 1 chopped onion in a little olive oil until soft. Beat 4 eggs and 2 tbsps cream together, seasoning with salt, freshly ground black pepper and 1 tsp thyme. Pour into the pan with the onions on a medium to low heat, and stir once. Then add the peas and 3 fresh mint leaves finely chopped and let it cook gently for a few minutes until the top starts to set. Crumble 75g feta cheese and 25g grated parmesan over the top and cook for a further 3-5 minutes. (You could put a lid on the pan to speed this up.) Finally, put under a hot grill for a couple of minutes until sizzling.
What do YOU do with fresh garden mint?
Words and Herbs 
An interesting combo I had not considered.
Worth trying Donna – we love feta cheese in lots of dishes!
With the list of ingredients this has to be good!
The mint makes it special!
Very creative! Sounds good, I love most anything with feta.
I love feta too, and with baby peas it’s really tasty!
That looks delicious. Must give this one a try.
Thanks for stopping by! If you try it let me know what you think!
I will. I’m a lazy cook, so when I see something that both looks delicious and simple, I’m more likely to try it. I’ll report back.
To answer your question, I’m not very creative with mint! Beyond tea…not much! 🙂 And I have it growing in my garden, too, so I’m quite excited with your recipe. I have never put eggs and mint together, and I like the idea very much. 🙂
I hope you will try it Debra! Last year I also considered combining it with something chocolatey, but in the end I didn’t dare! I have so much of it, so if you hear of any other uses, please let me know!
Laughing as have just ‘come’ from a blog with a pea/mint risotto recipe 🙂 ! I use mint almost every day: handfuls in salads with other herbs, tabbooli of course, in so many Moroccan and Middle Eastern recipes [especailly fattoush] in addition to many curries: especially Keralan vegetable ones and Moroccan mint tea. Anything which likes parsley and coriander [like wrap fillings] is always best with mint . . .
That’s a good idea in wraps… maybe with yoghurt too. Thanks Eha!
Yum!
Precisely. It’s very tasty Sheryl! 😀
You always have the most delicious looking recipes. I never would have thought of adding mint on my own, but have a ton of it in my garden… so i am going to try this one out too!
My tip is to not add too much at first, as fresh mint has a rather strong flavour. But it goes so well with the peas. I often add just a sprig to boiled potatoes, removing it after cooking. Makes them taste “fresh”!
That looks and sounds delicious, must give it a try!
Just right for a gardening day, as it’s quick to prepare too. 😉
Looks very tempting and I shall give it a try, thank you for the receipe, Cathy 🙂
Glad you like the sound of it Annette! 😀
seems a strange combination to have mint with egg! (perhaps I’m being a bit Italian. Christina
Strange? I hadn’t considered it odd! I suppose it is normally added to meat dishes, so being a vegetarian I just experimented! (Dare you to try it one day Christina! 😉 )
Definitely different Cathy – will have to give it a try. I make frittatas regularly using a Remoska and have included peas before though never mint. Have plenty of mint at the allotment to experiment with 🙂
I used a garden mint they call English Mint over here, but I have several different ones, some milder than others.
Sounds (and looks) delicious – we have a ‘glut’ of eggs just now, so I’ll be using your frittata recipe soon!
Great! Hope you enjoy it Sarah!
Hmmm, I like feta cheese. Good idea! A colleague of mine uses her mint in Mojitos 🙂
That’s another good idea for mint – thanks Simone!
I love the way you have with food. This combo sounds delicious.
Thank you Mountainmae. It’s a very fresh spring dish.
Oh, I sure wish I had garden mint to pluck.. and the ingredients in your frittata sound just so fresh and “spring-lovely”! xx
I actually put some of my mint in a deep pot, as it can’t spread through the garden then… it’s pretty invasive here! Maybe there’s space for a little pot of it on that beautiful verandah of yours Barbara! 😀
OK Feta is my favorite! Sugar snap peas are growing in the garden YUM!!!
Now are you still OK I saw the horrible news of the Dam failure in your beautiful area I live with a nasty dam out back and if goes and we are home you will not hear from me sadly so I am praying you are well and there is help headed to your country>
The help from volunteers has been amazing – further downstream in the north they have had more time to strengthen dykes and dams – let’s hope they hold! The flood wave is rolling towards Hamburg where it hits the sea. Thanks for your concern and thoughts Eunice! 😀
HUGS hard when you can’t see where your home is in comparison to where the water was a deluge 😦 Glad you are OK Can’t wait to cook this too!!!
I am so happy your country has people that will come to the aid Damn rain!
Oh that does look very good indeed! I put my mint in a jug of Pimms.
Oh, how English! Good idea! 😉
That looks so good, I LOVE PEAS FETA AND MINT all together!! I have one of my favourite salads of the same on my blog. I can’t wait to eat it again this year. http://gardensunshine.wordpress.com/2012/06/19/eat-this-now/
Just took a look and that looks really good! Will try that soon! 😀 Thanks for stopping by!
Ok – I’ve gone off track into “related posts” – but this frittata looks delicious. Heading back to present time now:)
😀 Hope you try it one day Wendy!