Name: Potato, pea and pesto frittata recipe
Prep time: 5 min
Cook time: 15 min
Yield: Serves: 4
Ingredients: 1 onion, thinly sliced; 1tbsp olive oil; 8 medium free-range eggs, beaten; 100g Parmesan cheese, grated; 3tbsp basil pesto; 1 can potatoes (265g drained weight), drained and quartered; 100g frozen peas, defrosted

By Georgia Sparks

published 27 December 2023

Contributions from

Jessica Ransom

in Recipes

This potato, pea, and pesto frittata is the perfect speedy lunch or dinner and it’s delicious warm or cold.

If you need some delicious but reliable 15 minute meals, this frittata is one to add to the top of your list. This meat-free recipe uses seven ingredients but it’s easy to make swaps if you’ve got other cheese or veggies that need using up.

Ingredients

1 onion, thinly sliced
1tbsp olive oil
8 medium free-range eggs, beaten
100g Parmesan cheese, grated
3tbsp basil pesto
1 can potatoes (265g drained weight), drained and quartered
100g frozen peas, defrosted

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Method

Heat the grill to high. Put an ovenproof frying pan over medium heat, and cook the onion in the oil for 7 minutes until soft.
Mix the eggs with half the Parmesan and all the pesto, then season.
Put the potatoes and peas in the frying pan, spreading them out evenly, then pour over the egg mixture and sprinkle over the remaining Parmesan.
Grill for 8 minutes or until golden and cooked through. Cut into wedges and serve.

Top tips for making our potato, pea and pesto frittata

If you have any vegetables lingering in the fridge, chop them and add them in place of the peas.

Can you put potato in a frittata?

Yes! Adding potato to your frittata is a great way to transform it into a substantial but cost-effective meal. We’ve used tinned potatoes to save time and they are a great budget store cupboard ingredient. You can use leftover steamed, boiled, or roasted potatoes if you prefer.

What do you serve with potato frittata?

We like to serve the frittata with a green leafy salad but some steamed broccoli would also be tasty and an extra veg hit can only be a good thing.

What is a good side dish for a frittata?

If you fancy a treat and want to double up on the carbs, this frittata is delicious with a side of salty fries. You could also enjoy it with some crusty bread.

Jessica Ransom

"I make a frittata at least once a week for an easy lunch or dinner. If you don’t have Parmesan, I sometimes use feta or Cheddar instead. You can also enjoy it cold and it travels well making it a good choice for picnics or lunchboxes. If serving to really little ones, make sure you cut the frittata up into small pieces."

For the perfect grill-to-table presentation, choose an attractive skillet pan like this one from Le Creuset to cook your frittata in.

We have more cheap family meals you might like including this bacon and potato frittata. Our mini mushroom and spring onion frittata recipe doubles up as a great party canape and they are good for lunch boxes too.

Georgia Sparks is Junior Food Writer, working across Woman & Home, Woman’s Weekly, Chat and goodto.com. She's passionate about food and is most content knife and fork in hand around the table with family and friends. Georgia works within the Food Team at Future Plc where she can usually be found in the kitchen developing and testing recipes as well as assisting on shoots and writing food features. When Georgia isn’t eating or writing about food she enjoys working on her fitness, being outside and spending time with her friends and family.

With contributions from