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New potato and broad bean frittata recipe

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Everyone loves a frittata and this vibrant vegetable frittata features baby potatoes, broad beans and spring onions, alongside a quick cucumber salad. It's easy, budget-friendly and high in protein – ideal for a fuss-free family meal. See method

Serves 4
Takes 45 mins
410 calories / serving
Healthy
Vegetarian
Gluten-free

Ingredients

600g baby potatoes, halved
250g frozen broad beans
6 eggs
3 spring onions, trimmed and thinly sliced
100g salad cheese, crumbled
2 tbsp vegetable oil
½ cucumber, chopped into small pieces
½ lemon, juiced

1 of your 5-a-day and high in protein

Each serving contains

Energy
1715kj
410kcal 21%
Fat
19g 28%
Saturates
5g 27%
Sugars
5g 6%
Salt
1g 17%

of the reference intake
Carbohydrate 33.4g Protein 22.6g Fibre 6.6g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Boil the potatoes in a lidded saucepan for 5 mins. Add the broad beans and cook for 5-6 mins until the potatoes and beans are tender. Drain and steam-dry for 5 mins.
Meanwhile, beat the eggs in a bowl. Add 2 spring onions and half the salad cheese; stir to combine.
Heat the oil in a large, nonstick, ovenproof frying pan over a medium-high heat, then add the potatoes and broad beans. Fry, turning occasionally, for 7-8 mins until turning golden. Reduce the heat to medium-low and pour over the egg mixture. Sprinkle over the remaining cheese and cook for about 1 min until the bottom of the egg is just set. Transfer to the oven and bake for 15 mins or until the egg is set.
Meanwhile, add the cucumber to a bowl with the remaining spring onion and the lemon juice. Season, then stir together and set aside.
Carefully run a knife around the edge of the frittata to loosen from the pan, then slide it onto a plate. Cool for 5 mins, then cut into 4 pieces and serve with the cucumber salad alongside.

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