Pea, feta and basil frittata squares with a tomato salsa

If you are looking for a LCHF nibble to be enjoyed at lunch-time, or parties, or family gatherings how about these frittata bites? They are just 'bursting with zingy Mediterranean flavours' that I'm sure you, your family and friends will enjoy. 

Ingredients:
Makes 18 squares
1 tbsp olive oil
1 red onion, peeled and finely chopped
2 garlic cloves, finely chopped
6 large eggs
250 g frozen peas, defrosted
200 g feta cheese, crumbled
14 g pack basil, chopped 

For the salsa:
135 g cherry tomatoes on the vine
1 tbsp chopped fresh basil
1 tbsp olive oil
1 tbsp balsamic glaze

Method:

1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the olive oil in a frying pan and cook the onion and garlic for 5 minutes until soft. Leave to cool. Line a 31cm x 21cm baking tin with baking paper.
2. Beat the eggs in a large bowl, add the onion, garlic, peas, feta and basil, and season with a little salt and lots of freshly ground black pepper. Stir well to combine and pour into the prepared tin.
3. Bake in the oven for 25-30 minutes until set and lightly golden on top. Allow to cool slightly. Remove from the baking tin and cut into 18 pieces.
4. For the salsa, chop up the tomatoes and mix with the basil, olive oil and balsamic glaze. Season with salt and freshly ground pepper and serve alongside the frittata.

Each serving provides:
2.7g carbohydrate 1.0g fibre 5.1g protein 5.7g fat

The recipe idea is from food writer and stylist David Morgan, who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally, and he produced this recipe suggestion for Sainsbury's magazine.

The original idea can be seen here

I hope you may enjoy this suggestion soon! 

All the best Jan