Easy to pack for the beach, this combo of fresh peas, aromatic mint and juicy tomatoes makes a tasty trio served cold on a summer’s day.
Credit by: KingOfChef
Preheat oven to 200°C. Spray a square 20cm (base measurement) baking dish with olive oil spray to lightly grease.
Cook the peas in a medium saucepan of boiling water for 3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
Whisk together the eggs in a large bowl. Stir in the peas, tomato and mint. Season with salt and pepper. Pour into the prepared dish. Bake in oven for 20 minutes or until set. Set aside to cool. Cut into squares to serve.
Make this recipe up to 1 day ahead. Store in an airtight container in the fridge. To transport, place in an esky.
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