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Potato, spring onion, dill & cheese frittata

Potato, spring onion, dill & cheese frittata

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Rating: 5 out of 5.35 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal244
fat15g
saturates4g
carbs18g
sugars1g
fibre1g
protein11g
low insalt0.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, August 2009

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Overall rating

Rating: 5 out of 5.35 ratings
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