Eggs: 150g (3 large), Frozen peas: 75g (1/2 cup), Potato: 100g (1 small, diced and par-boiled), Onion: 50g (1/2 small, finely diced), Feta cheese: 30g (2 tbsp, crumbled), Milk: 30ml (2 tbsp), Fresh mint: 5g (1 tbsp, chopped), Olive oil: 5ml (1 tsp), Salt: to taste, Black pepper: to taste
1. Preheat oven to 375°F (190°C). 2. Heat 5ml olive oil in an oven-safe skillet over medium heat. 3. Add 50g diced onion and cook for 3-4 minutes until softened. 4. Add 100g par-boiled diced potato and cook for 2-3 minutes until lightly browned. 5. Add 75g frozen peas and cook for 2 minutes until tender. 6. In a bowl, whisk together 150g eggs, 30ml milk, 5g chopped mint, salt, and pepper. 7. Pour the egg mixture over the vegetables in the skillet. 8. Sprinkle 30g crumbled feta over the top. 9. Cook for 3-4 minutes until the edges start to set. 10. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are fully set. 11. Let cool for 5 minutes before slicing and serving.
