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Leek, pea and pepper frittata recipe

Leek, pea and pepper frittata recipe

21 ratings

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  • Serves 4
  • 10mins to prepare and 20mins to cook
  • 307 calories / serving
  • Healthy
  • Vegetarian


  • 2 tbsp olive oil
  • 450g (14½oz) potatoes, peeled and chopped into 1·5cm (3/4in) cubes
  • 2 leeks, sliced
  • 1 roasted red pepper, sliced
  • 100g (3½oz) frozen peas, thawed
  • 4 eggs, beaten
  • 50g hard cheese, grated
  • leafy salad
  • crusty bread, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    5g 27%
  • Sugars

    3g 3%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 25.2g Protein 15.6g Fibre 5g


  1. Heat the oil in a 20cm (8in) nonstick frying pan. Add the potatoes and season. Cook for 10 minutes, over a medium value heat, until softened and golden.
  2. Preheat the grill to its highest setting. Add the leeks to the frying pan with 1 tbsp water (this will help the veg to steam), then cover and continue cooking for a further 10 minutes.
  3. Stir the roasted peppers and peas into the beaten egg, then season well. Carefully pour the egg mixture into the pan around the potatoes, and cook over a medium heat for 5 minutes, gently moving the egg around the pan to ensure it cooks evenly. Scatter the cheese over the frittata then place the pan under the hot grill and cook until lightly golden. Serve the frittata in thick slices with a fresh, leafy salad and some crusty bread, if you like.

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