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Potato, spring onion, dill & cheese frittata

Contains pork – recipe is for non-Muslims only
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 244
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 1
  • Protein 11
  • Fat 15
  • Fibre 1
  • Salt 0.4

Nutrition per serving

  • Calories 244
  • Carbohydrates 18
  • Saturated Fat 4
  • Sugar 1
  • Protein 11
  • Fat 15
  • Fibre 1
  • Salt 0.4

Ingredients

  • 2 tbsp olive oil
  • 400g leftover cooked new potatoes, sliced
  • 4 eggs, beaten
  • 4 spring onions, finely sliced
  • 1 bunch dill, roughly chopped
  • 25g cheddar, grated

Method

  1. In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.

  2. Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

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