Pea, feta & summer herb frittata

Recipe Name : Pea, feta & summer herb frittata
Food Mood:  “Healthy Light supper Recipes”
Food Element: 300g option potatoes (such as Jersey Royals), halved if large 4 eggs and 2 egg whites splash of milk 1 garlic clove, crushed 1 tbsp gluten-clear wholegrain mustard handful distorted soft herbs, such as dill, mint and parsley, a propos chopped 3 tbsp cream cheese 1 tbsp olive oil 1 courgette, coarsely grated  tsp chilli flakes 140g petits pois (defrosted if knocked out) 100g feta cheese, crumbled 50g sundried tomatoes, drained and on chopped 100g sack salad leaves, to assign support to	Cooking Process: Put the potatoes in a pan of salted water, bring to the blister, subsequently simmer for 12-15 mins or until ache. Drain, leave to cool, plus thinly slice. Whisk the eggs and egg whites once the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a tiny appropriately that some lumps remain. Heat the grill to medium-high. Heat the oil greater than a medium heat in a 23cm non-attach frying pan. Add the potatoes and fry for about 5 mins, until they begin to approach golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois. Tip the egg merger into the pan and scatter when the feta and tomatoes. Cook taking into consideration again a gentle heat for 10-12 mins until almost set. Pop the pan out cold the grill and chef for 3-5 mins until puffed, golden and cooked through. Cut into wedges and dispel when a crisp green salad.
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