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Pasta frittata with peas and feta cheese

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Ingredients for 2 servings:

  • 100 g peas, frozen
  • 2 garlic cloves
  • 1 onion(s)
  • 2 sprigs of mint
  • 50 g sheep’s cheese
  • 1 tbsp olive oil
  • 150 g spaghetti, cooked
  • pepper
  • 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Thaw the peas. Peel and finely chop the garlic and onion. Wash the mint, shake dry, pick off the leaves, and roughly chop. Dice the feta cheese. Heat the olive oil in an ovenproof pan and sauté the onion and garlic over medium heat for 1 minute until translucent. Add the cooked pasta to the pan and fry briefly. Add the peas to the pan and season with salt and pepper. Whisk the eggs in a bowl and season lightly with salt and pepper, then add to the pan. Sprinkle the mint and feta cheese over the top. Place in a preheated oven at 180°C on the oven rack and let it set for 10-12 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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