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Green frittata

Published: 7 Sep 16
Updated: 18 Mar 24

This what’s-in-the-fridge style green frittata feeds a family of four for only £5. Its filled with new potatoes, tenderstem broccoli and goat’s cheese.

See our individual frittata muffins too for a handy take-to-work lunch.

Easy
July 2016

Test kitchen approved

Serves 4
Hands-on time 15 min, simmering and oven time 28-38 min

This what’s-in-the-fridge style green frittata feeds a family of four for only £5. Its filled with new potatoes, tenderstem broccoli and goat’s cheese.

See our individual frittata muffins too for a handy take-to-work lunch.

Nutrition: per serving

Calories: 365kcals
Fat:  21.2g (7.7g saturated)
Protein: 26.2g
Carbohydrates: 15.6g (2.2g sugars)
Fibre: 3.8g
Salt: 0.9g

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Ingredients

300g new potatoes
100g tenderstem broccoli
100g frozen peas
8 large free-range eggs, lightly beaten
1 tbsp each finely chopped fresh mint, coriander and basil
1 tbsp olive oil
80g goat’s cheese

To serve

Crisp green salad and lemon wedges (optional)

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Method

Bring a large pan of water to the boil, then cook the potatoes for 15-20 minutes until tender, adding the broccoli and peas to the pan for the last 5 minutes. Drain all the vegetables, then refresh under cold water. Cut the potatoes into quarters.
Heat the oven to 220°C/200°C fan/gas 7. Put the eggs in a large mixing bowl and season well with salt and pepper, then add the potatoes, peas and herbs (set the broccoli aside).
Heat the olive oil in a deep ovenproof frying pan (about 24cm diameter), then pour in the egg mixture and cook over a medium heat for 5 minutes or until the eggs have set underneath. Lay the broccoli on top, then carefully transfer the frittata in its pan to the oven and cook for 13-15 minutes (15-18 minutes if you prefer your frittata to have a firmer set).