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Spring onion and brie frittata recipe

Spring onion and brie frittata recipe

14 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

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.

  1. Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat. 
  2. Finely slice the spring onions, then chop the mint and slice the brie.
  3. 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. 
  4. 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.
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