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
- 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
- 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.
- Meanwhile, place the frozen peas in a bowl of hot water and allow to defrost until the peas are tender. Drain well.
- Lightly whisk the eggs in a medium bowl. Season to taste with salt and pepper.
- 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.
- 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. - 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