Name: Peas and feta cupcakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 large or 6 small eggs, beaten; 1 clove garlic, crushed; Salt and black pepper; ¼ tsp cayenne (optional); 100g feta; 4 spring onions, finely chopped; 1 cup green peas, defrosted; 1 Tbsp chopped mint leaves

Peas and feta cupcakes

30 Dec 2017

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

These delicate, healthy peas and feta cupcakes are perfect for parties, picnics, lunch, brunch or snacks during the day. I added some cayenne to spice them up a bit, but do feel free to leave it out if you don't like spicy food! Enjoy!

Ingredients

4 large or 6 small eggs, beaten
1 clove garlic, crushed
Salt and black pepper
¼ tsp cayenne (optional)
100g feta
4 spring onions, finely chopped
1 cup green peas, defrosted
1 Tbsp chopped mint leaves

Instructions

Preheat the oven to 180ºC and grease a 12-cup shallow muffin or scone tin.
Beat the eggs with the garlic and season with salt and pepper. Add the cayenne, if used, then set aside.
Divide the feta, spring onion, peas and mint between the muffin cups then spoon over the egg mixture. (Note: don’t fill the cups completely, otherwise the frittatas will look like puffed-up muffins)
Bake for approx. 15 minutes until golden. Leave them to cool in the tin then transfer to a plate.
Serve warm or at room temperature.