This Chicken and Pea Frittata recipe is a winning recipe for a school night and a healthy lunchbox idea too.


150g chicken breast
1.5 cups frozen peas
100g spinach
6 eggs
4 green onions, thinly sliced
60g feta, crumbled
½ cup low-fat milk
2 garlic cloves, crushed
2 tsp lemon zest, finely grated
1 tbsp. oil
1/3 cup fresh mint leaves, roughly chopped, plus extra leaves to serve
Crusty bread to serve


  1. Heat oil in a 23cm (base) flameproof, ovenproof frying pan over medium-high heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peas and spinach. Cook covered for 2 minutes or until spinach begins to wilt. Add chicken, mint, and lemon zest. Season with pepper. Cook for 2 minutes or until heated through.
  2. Whisk eggs and milk together. Pour over mixture in pan. Lift and tilt pan to distribute egg mixture evenly. Sprinkle with feta. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in the centre).
  3. Meanwhile, preheat grill on high. Grill frittata for 3 minutes or until top is golden and mixture has set. Stand for 2 minutes. Sprinkle frittata with the extra feta. Serve with crusty bread.