Potato, spring onion, dill & cheese frittata
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.5 out of 5.44 ratingsRate
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The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Vegetarian
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Green goddess salad
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
400g leftover cooked new potato
sliced
-
4 eggs
beaten
-
4 spring onions
finely sliced
-
1 bunch dill
roughly chopped
-
25g cheddar
grated
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Nutrition: per serving
-
kcal244
-
fat15g
-
saturates4g
-
carbs18g
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sugars1g
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fibre1g
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protein11g
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salt0.4g
low
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Method
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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.
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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.
Recipe from Good Food magazine, August 2009
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A star rating of 4.5 out of 5.44 ratings
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