It's picnic time!

As a mum, it has always a fun challenge to cook to please just one child on our dinner table. To impress a group of kids and adults with finger food for an outdoor event would be more challenging...

This fetta and pea frittata was featured in the BBC Australian GoodFood magazine being one of their picnic ideas. I've book-marked this and took this opportunity to make this for a picnic. Before leaving the house, I managed to take at least a few quick snaps of this frittata. 

It was really easy to make and no fuss to eat...

Here's the recipe from the BBC Australian GoodFood magazine (October issue)

15g butter
1 leek, thinly sliced
3 green onions, thinly sliced (I replaced this with 1 finely chopped onion)
7 eggs
1 cup (250ml) milk
1/4 cup (35g) plain flour
100g fetta, crumbled (I've used 200g because I think the amount make the frittata quite bare)
1/3 cup chopped mint (I didn't use this because I was afraid that the kids didn't like it)
1 cup (120g) frozen peas (I've used 1 1/3 cup to replace the mint)

1.Preheat oven to 190°C. Grease and line 29 cm x 19 cm baking pan with baking paper.  
(I didn't use baking paper but spray the tray with canola oil)
2. Melt butter in a frying pan on medium heat and cook leek and onion until soften. Remove from heat and set aside to cool.
3. Whisk eggs, milk and flour with seasoning. Add leek mixture, fetta, peas and mint and stir to combine. Pour into prepared tin. Bake 35-40min until golden and set. Cool to room temperature. Cut into square.

Happy Baking.
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