Name: Spring onion, potato and cheese frittata recipe
Total time: 50 min
Yield: Serves: 4–6
Ingredients: 1tbsp olive oil; 250g cooked new potatoes, sliced; 6 spring onions, sliced 1cm thick; 150g broad beans, defrosted if frozen; Few sprigs flat-leaf parsley, roughly chopped; 100g Brie, cubed; 100g Cheddar, cubes; 6 medium, free-range eggs, beaten

By GoodtoKnow

published 20 August 2019

in Recipes

An easy cheesy fridge frittata. Even kitchen-phobic teens can have a go! Brought to you by Essentials magazine

Ingredients

1tbsp olive oil
250g cooked new potatoes, sliced
6 spring onions, sliced 1cm thick
150g broad beans, defrosted if frozen
Few sprigs flat-leaf parsley, roughly chopped
100g Brie, cubed
100g Cheddar, cubes
6 medium, free-range eggs, beaten

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Method

Heat oven to 180°C/gas mark 4.
Heat oil in a medium 20cm ovenproof frying pan. Add potatoes, onions and broad beans; cook for 2 mins, until the onions have softened. Season, stir in the parsley and half the cheese; pour in the eggs, scatter with remaining cheese, and cook for 2 mins.
Transfer to oven and bake for 25-30 mins, until set.
Cool for 10 mins before serving, or allow to cool then chill for lunchboxes if you prefer.

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