We found this wonderfully fresh recipe for frittata with peas, goat cheese and mint on the nice blog Lepeltje Liefde by Lies Smits. On Lepeltje Liefde you will find easy, vegetarian seasonal recipes, with lots of vegetables and always…. a spoonful of love.
For 4 to 5 small frittatas:
- A small bowl of peas, blanched briefly (fresh or frozen)
- 3 eggs
- 3 round soft goat cheeses, crumbled
- 1 tablespoon fresh mint, finely chopped
- 1 small red onion, cut in half rings
- 1 bag of mixed salad
- 1 minneola (or a regular orange)
- Olive oil
- Salt and pepper
- Extra: muffin tin
Preheat the oven to 180 degrees. Fry the red onion in a frying pan until soft and add it to the blanched peas. In another bowl, whisk together the eggs and goat cheese. Season with the mint, salt and pepper.
Grease the muffin tin with oil and divide the pea-onion mixture into about 4 or 5 ramekins. Pour in the omelette mixture to just below the rim. Then bake in the oven for about 15 minutes until the egg mixture is set.
Squeeze half a minneola and mix with 4 tablespoons of olive oil. Cut the other half into nice wedges.
Carefully remove the frittata from the muffin tin. Put on a plate, place some lettuce leaves and minneola wedges around it and finally pour some dressing over it.
Together with toasted bread, this frittata is an easy and healthy evening meal. What you have left over is also delicious as a (cold) lunch the next day.