Herb Frittata with Hot Honey
Mint, dill and parsley by the handful, new potatoes sliced and browned, peas and grated zucchini folded through six eggs. It starts on the stove and finishes under the broiler with feta on top. Mike's Hot Honey over the wedge on your plate.
Ingredients
- 6 eggs
- 10 oz new potatoes, halved
- 2 tbsp milk
- 1 clove of garlic, crushed
- 1 tbsp grainy mustard
- Handful of mint, dill and parsley, roughly chopped
- 1 tbsp olive oil
- 1 zucchini, grated coarsely
- 1/2 tsp chili flakes
- 5 oz peas (defrosted if frozen)
- 5 oz feta cheese, crumbled
- Mike's Hot Honey, to serve
Featuring
Directions
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Boil the potatoes in salted water until tender, 10-15 minutes. Cool and slice.
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Whisk together the eggs, milk, mustard, and garlic, then stir in the chopped herbs and season with salt and pepper.
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Heat olive oil in a 9" nonstick pan over low heat. Add the sliced potatoes and cook until golden, about 5 minutes. Add the zucchini, chili flakes, and peas.
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Pour in the egg mixture and cook gently for 10-12 minutes.
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Sprinkle with feta and finish in a 400°F oven for 5-10 minutes.
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Finish with a drizzle of Mike's Hot Honey and serve.
