Herb Frittata With Hot Honey
- 10 oz new potatoes
- 6 eggs
- 2 tbsp milk
- 1 tbsp whole grain mustard
- 1 clove garlic, crushed
- Handful of mixed soft herbs, roughly chopped (such as mint, dill and parsley)
- 1 tbsp olive oil
- 1 zucchini, coarsely grated
- 1/2 tsp chili flakes
- 5 oz peas (defrosted if frozen)
- 5 oz feta cheese, crumbled
- Mikes Hot Honey, to serve
- Salad leaves, to serve
Cut the potatoes in half and place in a pan of salted water, bring to a boil and then lower to a simmer until tender (10-15 minutes). Drain, leave to cool and then slice.
Whisk eggs with milk, mustard, garlic, herbs, salt and pepper.
Heat oil in a 9-inch nonstick, oven-safe frying pan on medium. Fry the potatoes for about 5 minutes until they’re starting to turn golden, then add zucchini and chili flakes. Stir in the peas.
Pour the egg mix into the pan and cook gently for 10-12 minutes until almost set. Sprinkle over the feta and then put the pan in the oven at 400F for 5-10 minutes, until the top is completely set but not yet browned.
Cut in slices, drizzle generously with Mike’s Hot Honey and serve with a crunchy green salad.
Recipe developed by Mike's Hot Honey
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