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Pea and mozzarella frittata recipe

4 ratings

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

Ingredients

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
1675kj
402kcal 20%
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

Method

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.
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.
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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