Green pea, potato and goat’s cheese frittata

Frittata is a really quick and filling dish. All created in one pan so saves on the washing up. This recipe makes a quick and simple but filling breakfast, lunch or lighter evening meal. Try it this week and tell us what you think.

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Green pea, potato and goat’s cheese frittata


  • Author: Rachel Wilcock
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

Super fresh frittata


Ingredients

Scale

4 baby potatoes, thinly sliced

1 cup (120g) frozen peas

8 eggs

3 oz. (85g) goat’s cheese, crumbled

4 oz. (120g) rocket

1 tbsp. olive oil

salt and pepper


Instructions

  1. Heat a 7.8-inch (20cm) ovenproof non-stick frying pan over medium heat, greased with the olive oil. Cook the sliced potato 5-6 minutes on each side or until lightly golden and tender. Transfer to a plate and set aside.
  2. Meanwhile, place the frozen peas in a bowl of hot water and allow to defrost until the peas are tender. Drain well.
  3. Lightly whisk the eggs in a medium bowl. Season to taste with salt and pepper.
  4. Preheat the grill on medium. Arrange half the potato at the base of the frying pan. Top with half the peas and half the goat’s cheese.
  5. Repeat the layering process once more and then pour over the eggs to cover the potato. Cook over
    a low-medium heat for 10 minutes or until the egg is almost set.
  6. Place under the grill for 5 minutes, until the egg is just set on top. Cut the frittata into wedges, and serve with a handful of rocket.
  • Prep Time: 5
  • Cook Time: 20

Nutrition

  • Calories: 295