Photo of Cheesy veg & potato frittata by WW

Cheesy veg & potato frittata

Total Time
30 min
5 min
25 min
You can’t go wrong with a midweek frittata – and this one will double up nicely as a leftovers lunch the next day


Vegetable Oil

1 tablespoons

Potato(es), Raw

400 g, maris piper, peeled and coarsely grated

Red pepper(s)

2 medium, deseeded and finely sliced

Egg, whole, raw

8 medium, raw

WW Reduced Fat Mature Cheese (Block)

75 g, coarsely 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

WW Balsamic Salad Dressing

2 sachet(s)


  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.


Almost any veg will work with this so you can raid your fridge drawer if you want to improvise