Spring onion and brie frittata recipe
This no-fuss dish can be prepped and cooked in 10 minutes, making it a fab midweek supper. The creamy taste of brie adds to the dish, but feta or goat’s cheese work well too. Any leftovers can be served cold with salad the next day.
See method- Serves 2
- 6 mins to prepare and 4 mins to cook
- 426 calories / serving
Ingredients
- 1 tbsp olive oil
- 4 spring onions
- handful mint leaves
- 100g (3oz) vegetarian brie
- 100g (3½oz) frozen peas, defrosted
- 4 eggs, beaten
- crusty bread, to serve
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Shop ingredientsEach serving contains
- Energy
- 1775kJ 426.0kcal
- Fat
- 33g
- Saturates
- 13g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.5gProtein 28.0gFibre 2.9g
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- Preheat the grill. Meanwhile, pour the oil into a frying pan and place on the hob over a medium heat.
- Finely slice the spring onions, then chop the mint and slice the brie.
- Stir the peas, mint and spring onions into the eggs with a little salt and pepper and pour into the hot pan. Cook for 3-4 minutes, moving the egg around a bit to ensure it is almost cooked.
- Top the mixture with the sliced brie and then put the pan under the grill for 4 minutes, until the cheese is melting and the edges are golden. Serve with crusty bread, if you like.
- Tip: This no-fuss dish can be prepped and cooked in 10 minutes, making it a fab midweek supper. The creamy taste of brie adds to the dish, but feta or goat’s cheese work well too. Any leftovers can be served cold with salad the next day.
- See more Onion Recipes
