Pea and potato frittata recipe
Created by The Tesco Recipes team
The subtle flavours in this pea and potato frittata mean that it works great warm with a salad or eaten cold for lunch the next day.
See method- Serves 4
- Takes 20 mins
- 351 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 3 tbsp olive oil
- 1 red onion, sliced
- 567g tin new potatoes in water, drained and cut into 5mm-thick slices
- 200g frozen peas
- 6 large eggs
- 75g reduced-fat salad cheese, crumbled
- ½ tbsp white wine vinegar
- 1 round lettuce, leaves separated and torn into bite-sized pieces
- ½ cucumber, halved lengthways and sliced
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Shop ingredientsEach serving contains
- Energy
- 1465kJ 351.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 22.0gProtein 20.9gFibre 4.8g
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Sign in to shopMethod
- Heat 1 tbsp oil in a medium ovenproof frying pan about 20cm wide. Fry the onion over a medium- high heat for 8 mins until soft and lightly golden. Heat the grill to high.
- Add the potatoes to the pan, stir in the peas and cook for 2-3 mins, stirring frequently, until the peas are bright green and defrosted.
- Beat the eggs in a jug. Pour into the pan to cover the veg, swirling to coat the base of the pan. Once the base has set (about 3 mins), sprinkle over the crumbled cheese and transfer to the grill. Grill for 4-5 mins until set and there’s no visible runny egg but still a little wobble in the middle.
- Meanwhile, whisk the vinegar with 2 tbsp oil in a large bowl. Toss in the lettuce and cucumber and mix everything to coat. Serve alongside wedges of the frittata.
- See more Frittata recipes
Freezing and defrosting guidelines
Freeze frittata only. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.
