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Spring onion and brie frittata recipe

15 ratings

This no-fuss dish can be prepped and cooked in 10 minutes, making it a fab midweek supper. The creamy taste of brie adds to the dish, but feta or goat’s cheese work well too. Any leftovers can be served cold with salad the next day. See method

Serves 2
6 mins to prepare and 4 mins to cook
426 calories / serving
Vegetarian

Ingredients

1 tbsp olive oil
4 spring onions
handful mint leaves
100g (3oz) vegetarian brie
100g (3½oz) frozen peas, defrosted
4 eggs, beaten
crusty bread, to serve

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1775kj
426kcal 21%
Fat
33g 48%
Saturates
13g 67%
Sugars
2g 2%
Salt
1.1g 19%

of the reference intake
Carbohydrate 5.5g Protein 28g Fibre 2.9g

Method

Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat.
Finely slice the spring onions, then chop the mint and slice the brie.
Stir the peas, mint and spring onions into the eggs with a little salt and pepper and pour into the hot pan. Cook for 3-4 minutes, moving the egg around a bit to ensure it is almost cooked.
Top the mixture with the sliced brie and then put the pan under the grill for 4 minutes, until the cheese is melting and the edges are golden. Serve with crusty bread, if you like.

See more Onion Recipes