Preheat the oven to 180C (200F).
In a large bowl, whisk the eggs until light and bubbly
Fold in spring onions, feta cheese, peas, parsley and mint. Season with salt and pepper to taste.
Lightly mix until combined.
Grease a muffin tin with oil and evenly pour the frittata mixture in, filling 2/3 of each muffin cup.
Bake in the oven for 15 mins, or until well set and lightly crisp on top.
Allow to cool and serve, or refrigerate for up to 4 days.