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Breakfast

Potato & Pea Frittata

A thick, sliceable frittata made with leftover potato, peas and a little cheese. Good cold too.

23 min total1 serving481.2 kcal / serving
high-proteinbudgetfamily-friendly

481.2

Calories

27.6g

Protein

31.4g

Carbs

4.5g

Fibre

27.8g

Fat

Ingredients

  • 3 eggs
  • 1 small cooked potato, sliced
  • half a small onion, sliced
  • a handful of frozen peas
  • a small handful of grated cheddar
  • 1 tsp rapeseed oil

Method

  1. 1Fry the onion in the oil in an ovenproof pan for 3 minutes.
  2. 2Add the potato and peas and cook for 2 minutes.
  3. 3Pour over the beaten eggs and scatter the cheese.
  4. 4Cook on low for 6 minutes, then finish under a hot grill for 3 minutes until golden.

Swaps and tips

  • Use any leftover cooked veg instead of the peas.

Around £0.85 per serving at supermarket own-brand prices (estimate).

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