Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowIt couldn’t be easier to include fermented foods in your diet and this recipe will give you a foulpoof way to boost your nutrition and create a happy gut. Fresh, light and jam packed with seasonal ingredients, this feta frittata is cheesy and extra filling thanks to the addition of Charlotte or new potatoes. Why not try tender chunks of sweet potato instead if you fancy mixing things up a little? Green peas and plenty of eggs bring all the goodness your gut will thank you for, and because this will keep fresh in the fridge for a few days, it’s the perfect go-to, speedy lunch to grab for the office – or even an early springtime picnic… if you’re feeling brave! Enjoy! Potato, pea, spring onion & feta frittata
Fresh and gut healthy – your whole family will devour this speedy lunch idea
(Image: Clare Winfield © Ryland Peters & Small)
Serves 2-4 Ingredients 300g Charlotte or new potatoes 6 eggs 2 tbsp whole milk or water Salt and pepper 3 spring onions, thinly sliced 80g frozen peas 100g feta cheese, Olive oil, for frying 1. Preheat grill to high. Quarter the potatoes, lengthways, into 2–3cm wedges, then add to a small saucepan of salted water and bring to the boil. 2. Once boiling, cook for 5 minutes on a rapid boil. Drain and rinse under cold water. 3. Whisk the eggs and milk together with a fork and season. Add the spring onions along with the frozen peas, and crumble in the feta. 4. Once the potatoes are drained, let them steam for a minute in the colander. Meanwhile, heat a drizzle of oil in a medium, non-stick frying pan on a medium-high heat. Once hot, add the potatoes and fry for 5–8 minutes, tossing occasionally, until they’re golden brown and tender. 5. Reduce the heat to low-medium and add the egg mixture to the pan. Briefly space out the potatoes and then leave them to set for 8 minutes. 6. Once the frittata is almost set, but there is uncooked egg in the centre, transfer to the grill and cook for 2–3 minutes, until golden on top and set. Remove the frittata from the grill and set aside to rest for a couple of minutes, then transfer to a board and serve.
Gut healthy food can be accessible and delicious for the whole family
(Image: Clare Winfield © Ryland Peters & Small)
Fermented Foods For Everyday Eating (Ryland Peters & Small, £14.99) is out now in paperback. Photography by Clare Winfield © Ryland Peters & Small Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
