Pea, feta and basil frittata squares with a tomato salsa
Makes: 18 squares
Prep time: 20 minsTotal time: 
Recipe photograph by Brett Stevens
Pea, feta and basil frittata squares with a tomato salsa
Makes: 18 squares
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
95Kcal
Fat
7gr
Saturates
3gr
Carbs
3gr
Sugars
1gr
Fibre
1gr
Protein
6gr
Salt
0.5gr
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
Ingredients
- 1 tbsp olive oil
- 1 red onion, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 6 large eggs
- 250g frozen peas, defrosted
- 200g feta cheese, crumbled
- ½ x 28g pack basil, chopped
For the salsa:
- 135g cherry tomatoes on the vine
- 1 tbsp chopped fresh basil
- 1 tbsp olive oil
- 1 tbsp balsamic glaze
Step by step
Get ahead
Make up to a day ahead, cool, cover and chill.
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft. Leave to cool. Line a 31cm x 21cm baking tin with baking paper.
- Beat the eggs in a large bowl, add the onion, garlic, peas, feta and basil, and season with a little salt and lots of freshly ground black pepper. Stir well to combine and pour into the prepared tin.
- Bake in the oven for 25-30 minutes until set and lightly golden on top. Allow to cool slightly. Remove from the baking tin and cut into 18 pieces.
- For the salsa, chop up the tomatoes and mix with the basil, olive oil and balsamic glaze. Season with salt and freshly ground pepper and serve alongside the frittata.
