Feta Pea Frittata (Easy High Protein Recipe)
This feta pea frittata is a simple, high-protein meal packed with creamy cheese and sweet peas. Perfect for breakfast, lunch, or meal prep, it is fluffy, savory, and easy to make in one dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Breakfast
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 9 eggs
- 150 g garden peas or petit pois (defrosted if frozen, or fresh/canned)
- 90 g feta cheese
- 120 g cottage cheese
- 3 tablespoons grated Parmesan cheese (optional)
- Salt, to taste
- Black pepper, to taste
- Optional topping: chopped parsley
- Optional topping: extra crumbled feta
- Optional topping: extra grated Parmesan
Instructions
- Preheat the oven to 175°C (fan). Lightly grease and line a 9×9-inch or 8×8-inch square baking dish.
- If using frozen peas, place them in a heatproof bowl and cover with boiling water. Let sit for a few minutes, then drain well.
- In a large mixing bowl, beat the eggs until fully combined.
- Season the eggs generously with salt and black pepper.
- Stir in the cottage cheese until evenly incorporated.
- Scatter the peas and feta cheese evenly across the prepared baking dish.
- Pour the egg mixture over the peas and feta. Sprinkle the Parmesan cheese evenly on top.
- Bake for 25–35 minutes, or until the frittata is puffed, golden, and fully set in the center.
- Allow to cool slightly before slicing. Garnish with parsley, extra feta, or Parmesan if desired.
Notes
- Fresh, frozen, or canned peas all work well in this recipe.
- For extra flavor, add chopped herbs such as dill or chives.
- Store leftovers in the refrigerator for up to 3 days.
- This frittata can be served warm or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 570 mg
