
Pea and Tomato Frittata with a rocket salad
September 8, 2020
Serves: 2
Cooks In: 10 minutes
- Set grill to 200°C. Dice your onion and fry on a medium heat for 5 minutes.
If you are using frozen peas, simmer in a little water on the hob until they are tender. - Whisk the eggs and add a pinch of salt and pepper.
- Halve your tomatoes and add in your into the egg mix along with the drained peas, washed chopped spinach and chopped fresh herbs. Add chilli flakes, salt and zatar.
- Add the egg mix to the frying pan, and cook for 2 minutes. Transfer to the grill for a further 2 minutes to cook the top and you’re done.
- Serve with a rocket salad with the apple cider vinegar on, and some olive oil salt and pepper. Enjoy!
Ingredients
6 eggs
1 onion, diced
2 handfuls of halved baby tomato’s
2 handfuls of frozen peas
2 handfuls of spinach, torn
1 handful of fresh herbs (parsley or dill work
1 tsp chilli flakes
1 tsp zatar flakes
Salt and pepper
2 large handfuls of rocket
2 tbs apple cider vinegar
drizzle of extra virgin olive oil
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