Pea feta summer herb frittata

Ingredients

• 300g new potato (such as Jersey Royals), halved if large
• 4 egg and 2 egg whites
• splash of milk
• 1 garlic clove, crushed
• 1 tbsp gluten-free wholegrain mustard
• handful mixed soft herbs, such as dill, mint and parsley, roughly chopped
• 3 tbsp cream cheese
• 1 tbsp olive oil
• 1 courgette, coarsely grated
• ½ tsp chilli flakes
• 140g petits pois (defrosted if frozen)
• 100g feta cheese, crumbled
• 50g sundried tomato, drained and roughly chopped
• 100g bag salad leaves, to serve

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