New potato, bean and mozzarella frittata
- July 2017
- Serves 4
- Hands-on time 20 min, grill time 5 min
As this vegetarian frittata cooks, the mozzarella becomes melted and stringy. It’s great for a quick, easy dinner but it’s just as good eaten cold for lunch the next day.
- Gluten-free recipes
- Vegetarian recipes
- 24.9g (8.6g saturated)
- 23.9g (4.9g sugars)
Flake hot-smoked salmon into the pan just before pouring over the egg.
Leftover frittata is good eaten cold. Wrap and store in the fridge for up to 3 days.
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