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Pea and mozzarella frittata recipe

Pea and mozzarella frittata recipe

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Get dinner on the table in 25 minutes! This fabulous frittata is made with frozen peas and melted mozzarella. Serve alongside a homemade pepper relish and broccoli. See method

  • Serves 4
  • Takes 25 mins
  • 402 calories / serving
  • Vegetarian


  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 red pepper, deseeded and sliced
  • 400g tin chopped tomatoes
  • ½ tsp sugar
  • 1 broccoli head, cut into florets
  • 300g frozen peas
  • 4 spring onions, finely chopped
  • 6 eggs
  • 10g fresh coriander, chopped
  • 210g ball mozzarella, drained and torn
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    7g 36%
  • Sugars

    15g 16%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 20g Protein 26.4g Fibre 10.6g


  1. Heat 1 tbsp oil in a saucepan over a medium heat. Fry the onion and pepper for 10 mins until soft and lightly golden. Add the tomatoes, sugar and 100ml water, season, then simmer for 10-15 mins until thickened and saucy, and the peppers are very tender. Boil the broccoli in a pan of boiling water for 6-8 mins until tender, then drain.
  2. Meanwhile, preheat the grill to high. Heat the remaining oil in an ovenproof frying pan (about 25cm-wide) over a medium heat. Add the peas and spring onions, and cook for 2-3 mins until piping hot. Whisk the eggs with the coriander and a little black pepper in a jug. Pour over the peas and spring onions in the pan and cook for 2-3 mins, without stirring, until the edges have set.
  3. Scatter the torn mozzarella over the frittata, then transfer to the grill. Grill for 3-5 mins until the frittata is well risen and pufed up, and has set with just a slight wobble in the centre. Serve in wedges with the pepper relish and the broccoli.

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