Potato, spring onion, dill & cheese frittata
Serves 4
Easy
Prep:
Cook:
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
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- 2 tbsp olive oil
- 400g leftover cooked new potatosliced
- 4 eggsbeaten
- 4 spring onionsfinely sliced
- 1 bunch dillroughly chopped
- 25g cheddargrated
Nutrition: per serving
- kcal244
- fat15g
- saturates4g
- carbs18g
- sugars1g
- fibre1g
- protein11g
- salt0.4glow
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.
