New potato and broad bean frittata recipe
Created by The Tesco Recipes team
Everyone loves a frittata and this vibrant vegetable frittata features baby potatoes, broad beans and spring onions, alongside a quick cucumber salad. It's easy, budget-friendly and high in protein – ideal for a fuss-free family meal.
See method- Serves 4
- Takes 45 mins
- 410 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 600g baby potatoes, halved
- 250g frozen broad beans
- 6 eggs
- 3 spring onions, trimmed and thinly sliced
- 100g salad cheese, crumbled
- 2 tbsp vegetable oil
- ½ cucumber, chopped into small pieces
- ½ lemon, juiced
Each serving contains
- Energy
- 1715kJ 410.0kcal
- Fat
- 19g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 5g
of the Reference intake
Carbohydrate 33.4gProtein 22.6gFibre 6.6g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Boil the potatoes in a lidded saucepan for 5 mins. Add the broad beans and cook for 5-6 mins until the potatoes and beans are tender. Drain and steam-dry for 5 mins.
- Meanwhile, beat the eggs in a bowl. Add 2 spring onions and half the salad cheese; stir to combine.
- Heat the oil in a large, nonstick, ovenproof frying pan over a medium-high heat, then add the potatoes and broad beans. Fry, turning occasionally, for 7-8 mins until turning golden. Reduce the heat to medium-low and pour over the egg mixture. Sprinkle over the remaining cheese and cook for about 1 min until the bottom of the egg is just set. Transfer to the oven and bake for 15 mins or until the egg is set.
- Meanwhile, add the cucumber to a bowl with the remaining spring onion and the lemon juice. Season, then stir together and set aside.
- Carefully run a knife around the edge of the frittata to loosen from the pan, then slide it onto a plate. Cool for 5 mins, then cut into 4 pieces and serve with the cucumber salad alongside.
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