Recipe: River Mint, Lemon Myrtle, Goat’s Cheese, Pea and Pancetta Frittatas »

From Australian Native Food Harvest by Julie Weatherwood

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River Mint Lemon Myrtle Goats Cheese Frittatas, Australian Native Food Harvest

River Mint Lemon Myrtle Goats Cheese Frittatas, Australian Native Food Harvest

<i>Australian Native Food Harvest</i> by Julie Weatherwood
<i>Australian Native Food Harvest</i> Author Julie Weatherwood


Australian native foods taste great, have health benefits and grown well in our backyards so why don't we appreciate and use them more? To help us on that path, Julie Weatherhead's book Australian Native Food Harvest: a guide for the passionate cook and gardener gives practical advice on growing and cooking these flavoursome foods.

Julie has been growing and using native plants for over 20 years at her farm, Peppermint Ridge, in Victoria. This book showcases 30 of the plants suitable to the regions she knows they will thrive in.

She also includes over 50 easy to follow recipes to get those taste-buds working as well! Try this delicious recipe.

River Mint, Lemon Myrtle, Goat’s Cheese, Pea and Pancetta Frittatas

Julie writes: these little frittatas make a light entrée and are a great addition to a mixed tapas platter. Leave out the pancetta for a vegetarian version.

This recipe makes 12 x 7 cm sized frittatas. I use silicone muffin baking trays as it is much easier to remove the frittatas from these rather than the metal trays.


  • 1 tsp oil
  • 1 ½ tbsp fresh River Mint leaves – finely chopped
  • ½ tbsp fresh or dried Lemon Myrtle leaves – finely chopped
  • 4 slices pancetta – finely chopped
  • 6 free range eggs
  • 150g goat’s cheese – optional
  • 1 clove garlic – crushed
  • 2/3 cup cream
  • ½ cup frozen peas
  • 1/3 cup parmesan cheese – finely grated
  • 12 River Mint tips as a garnish
  • Thick yoghurt or crème fraiche to serve


Preheat oven to 200ºC/180ºC fan forced

Heat oil in a pan and cook the pancetta and garlic, stirring until crisp.

Whisk eggs, cream and parmesan cheese in a jug.

Spray a silicone one dozen size muffin tray with oil to prevent sticking and divide the pancetta, peas, River Mint, Lemon Myrtle and goat’s cheese evenly between all of the muffin holes.

Pour the egg mix into the filled holes and bake for about 12 minutes. Allow to cool.

Pop out the frittatas and serve with the yoghurt or crème fraiche topped with a River Mint sprig.

Read the media release on Australian Native Food Harvest here »

See links below for other recipes from Australian Native Food Harvest

This recipe is reproduced with the kind permission of the author.

Australian Native Food Harvest: A Guide for the Passionate Cook and Gardener by Julie Weatherhead is published by Peppermint Ridge Farm (Vic; Sep 2016;  pb; 192pp) and available for A$34.95 direct from  and from selected bookshops.

This book has won the 2017 National Gourmand Cookbook Award for Food Heritage and is shortlisted for the 2017 international award.



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June 09th, 2017
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