Green frittata

  • Portion size: Serves 4
  • Hands-on time 15 min, simmering and oven time 28-38 min
  • Difficulty: easy

This what’s-in-the-fridge style green frittata feeds a family of four for only £5. Its filled with new potatoes, tenderstem broccoli and goat’s cheese.

See our individual frittata muffins too for a handy take-to-work lunch.

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Ingredients

  • 300g new potatoes
  • 100g tenderstem broccoli
  • 100g frozen peas
  • 8 large free-range eggs, lightly beaten
  • 1 tbsp each finely chopped fresh mint, coriander and basil
  • 1 tbsp olive oil
  • 80g goat’s cheese

To serve

  • Crisp green salad and lemon wedges (optional)
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Method

  1. Bring a large pan of water to the boil, then cook the potatoes for 15-20 minutes until tender, adding the broccoli and peas to the pan for the last 5 minutes. Drain all the vegetables, then refresh under cold water. Cut the potatoes into quarters.
  2. Heat the oven to 220°C/200°C fan/gas 7. Put the eggs in a large mixing bowl and season well with salt and pepper, then add the potatoes, peas and herbs (set the broccoli aside).
  3. Heat the olive oil in a deep ovenproof frying pan (about 24cm diameter), then pour in the egg mixture and cook over a medium heat for 5 minutes or until the eggs have set underneath. Lay the broccoli on top, then carefully transfer the frittata in its pan to the oven and cook for 13-15 minutes (15-18 minutes if you prefer your frittata to have a firmer set).
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  5. Crumble the goat’s cheese over the top of the frittata, then serve with a green salad and lemon wedges to squeeze over if you like.

Nutrition

  • 365kcals Calories
  • 
21.2g (7.7g saturated) Fat
  • 26.2g Protein
  • 15.6g (2.2g sugars) Carbs
  • 3.8g Fibre
  • 0.9g Salt
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