Cheesy veg & potato frittata
4
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
You can’t go wrong with a midweek frittata – and this one will double up nicely as a leftovers lunch the next day
Ingredients
Vegetable Oil
1 tablespoon(s)
Potatoes, Raw
400 g, maris piper, peeled and coarsely grated
Red pepper
2 medium, deseeded and finely sliced
Egg, whole, raw
8 medium, raw
Half fat Cheddar cheese
75 g, grated
Vegetarian parmesan style hard cheese
25 g, coarsely grated
Cherry Tomatoes
100 g, halved
Peas, fresh or frozen
100 g, defrosted
Salad leaves
200 g
Balsamic dressing
30 ml
Instructions
1
Preheat the grill to a high heat. Meanwhile, heat the oil in a large, ovenproof frying pan over a medium-high heat and add the grated potatoes. Cook for 10 minutes, stirring and turning frequently, until the potato has softened and is nearly cooked through.
2
Add the red peppers and cook for a further 5 minutes.
3
Meanwhile, in a jug, beat together the eggs and most of the cheese. Season. Pour the mixture into the pan and stir gently to combine. Reduce the heat to medium. Top the egg mixture with the tomatoes and peas. Sprinkle over the remaining cheese. Cook for 5 minutes, until starting to set.
4
Transfer to the grill and cook for a further 5 minutes until golden and set. Meanwhile, combine the salad leaves with the dressing.
5
Serve the frittata warm, cut into wedges, with the salad on the side.
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