1 sweet potato
1/2 cup peas
8 eggs
100g feta cubed
1/2 red onion slice
grated cheese or cheese slices on top

– Peel, cube and steam sweet potato and add to mixture of eggs, feta, peas and season well.
– Pour into lined square baking tin and top with red onion and cheese
– Bake for 20 minutes in 200 degree oven. Slice and serve…..we love ours with salad and bread and I make frittata almost every week!

I made these last year from a moosewood cookbook….and that went back to the library and did I write down the recipe, oh nooooooooo! So I winged it as I remembered it was 4 zucchini’s and 4 eggs. These disappeared very quickly from the plate and this week I’m going to try pea and feta. So here goes

4 zucchini’s grated
4 eggs separated
1/2 cup flour
1-2Tbsp finely diced red onion
salt and pepper to season
butter to fry pancakes in
lemon and mint to serve

– Whisk egg whites until soft peaks form and gently fold into mixture of grated zucchini’s, egg yolks, flour, red onion and then season.
– In a frypan melt a Tbsp of butter and drop in mixture ( I use a heaped tablespoon) and fry in batches. Turn over after a few minutes and cook on other side.
– Serve with mint leaves and lemon juice. I think natural yoghurt would also be good.

The best thing about this recipe is that my twinnies although they love vegies wouldn’t eat lots of zucchini but this recipe packs 4 in! That makes it a winner!