Pea and Tomato Frittata with a rocket salad

September 8, 2020
Serves: 2 Cooks In: 10 minutes
  1. 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.
  2. Whisk the eggs and add a pinch of salt and pepper.
  3. 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.
  4. 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.
  5. Serve with a rocket salad with the apple cider vinegar on, and some olive oil salt and pepper. Enjoy!


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