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Peas and feta cupcakes

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!
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Preheat the oven to 180ºC and grease a 12-cup shallow muffin or scone tin.
  2. Beat the eggs with the garlic and season with salt and pepper. Add the cayenne, if used, then set aside.
  3. 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)
  4. Bake for approx. 15 minutes until golden. Leave them to cool in the tin then transfer to a plate.
  5. Serve warm or at room temperature.