New potato, bean and mozzarella frittata

New potato, bean and mozzarella frittata
  • Serves icon Serves 4
  • Time icon 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.

Nutrition: per serving

Calories
438kcals
Fat
24.9g (8.6g saturated)
Protein
27g
Carbohydrates
23.9g (4.9g sugars)
Fibre
5.1g
Salt
0.9g
Calories
438kcals
Fat
24.9g (8.6g saturated)
Protein
27g
Carbohydrates
23.9g (4.9g sugars)
Fibre
5.1g
Salt
0.9g

Ingredients

  • 500g new potatoes, quartered
  • Oil for frying
  • 1 onion, finely sliced
  • 1 red chilli, finely chopped, or 2 tsp chilli flakes
  • 4 fresh rosemary sprigs, leaves picked and finely chopped
  • 200g green beans, trimmed
  • 8 large free-range eggs, beaten
  • 125g mozzarella ball, drained

Method

  1. Turn the grill to medium-high. Boil the potatoes in a pan of salted water for 10 minutes or until just tender.
  2. Meanwhile, in a 23cm non-stick ovenproof frying pan, heat a drizzle of oil over a medium heat. Add the onion and fry for 5-8 minutes until softening. Add the chilli and most of the rosemary, then season with salt and pepper. Fry for a couple of minutes more, then add the green beans and cook for a minute. Drain the potatoes well, add them to the pan and turn the heat to low. Pour the beaten egg into the pan, then shake and tip the pan a little to make sure the egg coats everything evenly. Tear the mozzarella ball into pieces and scatter on top.
  3. Fry the frittata for about 5 minutes on a medium heat to set the egg at the bottom of the pan. Put the pan under the hot grill and cook for 4-5 minutes until the frittata is just set. The mozzarella will release a little liquid as it melts, so don’t mistake this liquid for runny egg. Keep a close eye on the frittata as grills vary in heat and this dish is best when the eggs have only just set – cook it too long and it will dry out.

delicious. tips

  1. Flake hot-smoked salmon into the pan just before pouring over the egg.

  2. Leftover frittata is good eaten cold. Wrap and store in the fridge for up to 3 days.

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