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Pea and potato frittata recipe

Pea and potato frittata recipe

34 ratings

The subtle flavours in this pea and potato frittata mean that it works great warm with a salad or eaten cold for lunch the next day. See method

Ingredients

  • 3 tbsp olive oil
  • 1 red onion, sliced
  • 567g tin new potatoes in water, drained and cut into 5mm-thick slices
  • 200g frozen peas
  • 6 large eggs
  • 75g reduced-fat salad cheese, crumbled
  • ½ tbsp white wine vinegar
  • 1 round lettuce, leaves separated and torn into bite-sized pieces
  • ½ cucumber, halved lengthways and sliced
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1465kj
    351kcal     18%

  • Fat

    20g 29%

  • Saturates

    5g 26%

  • Sugars

    6g 7%

  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 22g Protein 20.9g Fibre 4.8g

Method

  1. Heat 1 tbsp oil in a medium ovenproof frying pan about 20cm wide. Fry the onion over a medium- high heat for 8 mins until soft and lightly golden. Heat the grill to high.
  2. Add the potatoes to the pan, stir in the peas and cook for 2-3 mins, stirring frequently, until the peas are bright green and defrosted.
  3. Beat the eggs in a jug. Pour into the pan to cover the veg, swirling to coat the base of the pan. Once the base has set (about 3 mins), sprinkle over the crumbled cheese and transfer to the grill. Grill for 4-5 mins until set and there’s no visible runny egg but still a little wobble in the middle.
  4. Meanwhile, whisk the vinegar with 2 tbsp oil in a large bowl. Toss in the lettuce and cucumber and mix everything to coat. Serve alongside wedges of the frittata.

See more Frittata recipes 

Freezing and defrosting guidelines

Freeze frittata only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.

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