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Spring onion and brie frittata recipe
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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
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
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Energy
1775kj
426kcal
21%
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Fat
33g
48%
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Saturates
13g
67%
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Sugars
2g
2%
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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.
- 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.