Mike's Recipes

Herb Frittata with Hot Honey

  • Prep Time
    40 Minutes
  • Difficulty
  • Servings
  • 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 a 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 in 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.

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