Herb Frittata with Hot Honey
- Prep Time
- 6 eggs
- 10oz new potatoes
- 2 tbsps milk
- 1 clove of garlic, crushed
- 1 tbsp grainy mustard
- Handful mixed soft herbs roughly chopped (such as mint, dill and parsley)
- 1 tbsp olive oil
- 1 zucchini, grated coarsely
- ½ tsp chili flakes
- 5oz peas (defrosted if frozen)
- 5oz feta cheese, crumbled
- Salad leaves, to serve
- Mike’s Hot Honey, to serve
Cut the potatoes in half and place in a pan of salted water, bring to the boil and then lower to a simmer until tender (10-15 minutes). Drain, leave to cool and then slice.
Whisk eggs with milk, mustard, garlic, herbs, salt and pepper.
Heat oil in a 9” nonstick frying pan on medium. Fry the potatoes for about 5 minutes until they’re starting to turn golden, then add zucchini and chili flakes. Stir through the peas.
Pour the egg mix into the pan and cook gently for 10-12 minutes until almost set. Sprinkle over the feta and then put the pan in the oven at 400F for 5-10 minutes, until the top is completely set but not yet browned.
Cut in slices, drizzle generously with Mike’s Hot Honey and serve with a crunchy green salad.