Try this...

ARE you on a wheat free diet or a veggie fan?

Try this really easy meal that’s great eaten hot or cold with all the fresh flavours of mint and feta cheese.

I always use our top quality woodland eggs which are approved by Freedom food, the RSPCA’s UK farm assurance scheme.

We donate 1 pence for every dozen sold, to the Woodland trust.

Pea feta and mint frittata

Serves: 4; Ingredients: 400g British new potatoes, 1 tablespoon Sainsbury’s medium olive oil, 1 onion, finely sliced, 5 large British free-range Woodland eggs, lightly beaten, 100g Sainsbury’s Greek feta, crumbled, 150g Sainsbury’s frozen British garden peas, defrosted, ½ x 28g pack fresh mint, roughly chopped, 250g baby plum tomatoes, to serve

Method: 1.Preheat the oven to 200°C, fan 180°C, gas 6. Place the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 10 minutes, until tender. Drain, let cool slightly then slice into thin rounds.

2. Heat the olive oil in a 25cm non-stick, ovenproof frying pan and cook the sliced onion for 5 minutes, until soft. Add the potato slices, beaten eggs, crumbled feta, peas and mint to the pan and stir to combine. Leave over a medium heat for 5 minutes, until the bottom of the frittata has set.

3.Transfer the pan to the oven and cook for 20-25 minutes, until the frittata has fully set. Cut into wedges and serve with the halved baby plum tomatoes.

For more tasty recipes go online www.sainsburys.co.uk

TIP: This tasty recipe is very economical and is also great if you make it with leftover potatoes which means it can be made in minutes.