Pea and Spinach Frittata

Another goodie from kiwi chef, Annabel Langbein. The only change I made was adding more feta and spinach plus I don't cook the spinach.

Ingredients
serves 4
takes 30 minutes

• 8 free range eggs
• 1 cup frozen peas, defrosted
• 1-2 cups baby spinach leaves, chopped
• 200g feta, crumbled
• sea salt & freshly cracked pepper
• 10 mint leaves
• 1 tsp olive oil

Method

1. Add eggs, peas, spinach, half the feta, seasoning and mint to a
   bowl, whisking to mix.
2. Heat oil in a heavy based frypan that is oven friendly and add
   
   egg mixture. Cook over a low/medium heat for 15-20 minutes until the sides are just set.
3. Cook about 15cm below a preheated grill until set and starting to puff, about 5-8 minutes.
4. Allow to cool in pan then serve large wedges. Enjoy!