Copyright John Paul Urizar
www.johnpaulurizar.com.au
Here's a very simple mid week dish that's full of contrasting flavours. I always prefer to use goat's cheese rather than cow's milk cheese. It's easier to digest and with a fuller flavour - less is needed.
Heat the olive oil in a pan and sauté the onion and garlic. Add the peas and ¼ cup water. Cook until the peas are tender and the water evaporates. Set aside to cool.
Beat the eggs in a bowl and add the cheese, milk, mint and seasoning. Add the pea and onion mixture. Make sure the ingredients are well combined.
Spray all around a non stick pan with oil. Add the egg mix and cook on a low to medium heat for approx 5 - 7 minutes until the frittata is cooked on the bottom but still soft and runny on the top. Place it under a grill to cook the top until it is firm and lightly golden.
Note: The free range egg should never be overlooked in the healthy kitchen. Mid week it can be used to make a healthy meal in minutes. It's a terrific source of protein and is packed full of nutrients.
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 10 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1015 kj |
| Calories | 243 kcal |
| Fat | 18.5 g |
| Saturated Fat | 4.2 g |
| Total Carbohydrate | 4.6 g |
| Total Protein | 13.9 g |
| Fibre | 2.3 g |
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