Pea and mozzarella frittata recipe
Created by The Tesco Recipes team
Get dinner on the table in 25 minutes! This fabulous frittata is made with frozen peas and melted mozzarella. Serve alongside a homemade pepper relish and broccoli.
See method- Serves 4
- Takes 25 mins
- 402 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 400g tin chopped tomatoes
- ½ tsp sugar
- 1 broccoli head, cut into florets
- 300g frozen peas
- 4 spring onions, finely chopped
- 6 eggs
- 10g fresh coriander, chopped
- 210g ball mozzarella, drained and torn
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Shop ingredientsEach serving contains
- Energy
- 1675kJ 402.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 0.7g
- Sugars
- 15g
of the Reference intake
Carbohydrate 20.0gProtein 26.4gFibre 10.6g
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Method
- Heat 1 tbsp oil in a saucepan over a medium heat. Fry the onion and pepper for 10 mins until soft and lightly golden. Add the tomatoes, sugar and 100ml water, season, then simmer for 10-15 mins until thickened and saucy, and the peppers are very tender. Boil the broccoli in a pan of boiling water for 6-8 mins until tender, then drain.
- Meanwhile, preheat the grill to high. Heat the remaining oil in an ovenproof frying pan (about 25cm-wide) over a medium heat. Add the peas and spring onions, and cook for 2-3 mins until piping hot. Whisk the eggs with the coriander and a little black pepper in a jug. Pour over the peas and spring onions in the pan and cook for 2-3 mins, without stirring, until the edges have set.
- Scatter the torn mozzarella over the frittata, then transfer to the grill. Grill for 3-5 mins until the frittata is well risen and pufed up, and has set with just a slight wobble in the centre. Serve in wedges with the pepper relish and the broccoli.
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