This veggie frittata is wholesome and filling and makes for a perfect picnic item.
Ingredients
- 2 tbsp olive oil
- 2 red-skinned potatoes such as desirée (about 225g), coarsely grated, rinsed and squeezed dry
- 4 large free-range eggs
- 200g feta
- 150g frozen petits pois (we like Birds Eye)
- Small bunch of chives, snipped
- Italian leaf salad to serve
Method
- 1. Heat the oil over a medium heat in a 23cm non-stick frying pan. Cook the grated potatoes for a few minutes until they begin to soften.
- 2. Meanwhile, beat the eggs and cube the cheese, then mix together with the peas and snipped chives and season well. Preheat the grill.
- 3. Tip the egg mixture over the potatoes and cook over a gentle heat for 10-12 minutes until almost set. Pop the pan under the grill and cook for 3-5 minutes until puffed, golden and cooked through. Cut into wedges and serve with the salad.
Nutritional info
Per serving: 388kcals, 26.9g fat (12g saturated), 23.3g protein, 15g carbs, 2.1g sugar, 1g salt, 3.8g fibre
Chef's tip
This is good cold, too, for a picnic or your lunchbox.