Recipes
Frittata
This easy vegetarian frittata recipe makes a great picnic lunch or light meal - fill it with whatever you fancy
This easy vegetarian frittata recipe makes a great picnic lunch or light meal - fill it with whatever you fancy
(4 votes)
Cook: 45 Mins
Serves: 4
Price: £1.36 per serving
Nutritional Information
Each 311g serving contains
Energy
2056kj
491kcal
2056kj
491kcal
25%
Fat
33.0g
33.0g
High
47%
47%
Saturates
15.3g
15.3g
Med
77%
77%
Sugars
3.2g
3.2g
Low
4%
4%
Salt
1.20g
1.20g
Med
20%
20%
of your reference intake.
Typical energy values per 100g:
661kj/158kcal
Typical energy values per 100g:
661kj/158kcal
Ingredients
300g new potatoes
150g frozen peas
25g butter
4 spring onions, trimmed and sliced
1 tbsp chopped fresh thyme
150g Asda Hard Goat's Cheese, crumbled
8 large free-range eggs, lightly beaten and seasoned
Method
1
Boil the potatoes until tender. Drain, then slice thickly. Boil the peas for 2 minutes and drain.
2
Melt the butter in a non-stick frying pan and cook the spring onions until soft. Add the potato and cook for 3-4 minutes, turning halfway through. Add the peas and thyme and stir briefly.
3
Pour the eggs into the pan, then sprinkle two thirds of the cheese. Cook over a low heat without stirring, until the egg is set except from a thin film on top.
4
Transfer to a baking tray, sprinkle on the rest of the cheese and grill until the top sets. Slide onto a plate and leave to cool. Cut into wedges to serve.