Happy Easter

from a very sunny and very rainy Brooklyn!

Much to the disappointment of my crepe loving friends, I decided to make mini pea and mint frittatas for my Easter brunch. I combined a few different recipes using some of my favorite ingredients and the end result was a success. The recipe is very simple and easy to scale up or down for a quick dinner for one or brunch with friends.

Mini pea, mint and feta frittatas

Ingredients:

• 200g feta
• 1 leek
• 6 spring onions
• 1 small handful fresh mint
• 1 cup frozen peas, defrosted
• 12 eggs
• 1 dash milk
• 1 teaspoon butter

Directions:

• Cook the chopped spring onions and leek in a little butter for a few minutes in a small frying pan.
• Mix the cooked vegetables with chopped feta, fresh mint and peas.
• Put a heaped spoonful of the vegetable mixture into each section of a lightly greased muffin tin.
• Pour seasoned egg mixture (beaten eggs, with a dash of milk) over the vegetables to cover.
• Bake in the oven for about 10-15mins until cooked through and beginning to brown.

I ended up with extra veggie mixture left over so I also made a more traditional style frittata in a square glass dish. This took slightly longer to cook but the resulting thin slices actually worked better than mini version. In the spirit of tradition, I also made some chocolate crispy cakes. I couldn’t resist these Union Jack cake cases to remind me of home.