Olive Magazine

Spring onion and roasted red pepper frittata

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 2

Frittata is an Italian-style omelette. This one, with its peppers, spring onions and new potatoes is a quick and easy meal for two. All it needs is salad on the side. This is good served cold for lunch the next day if there are any leftovers.

  • Vegetarian
Nutrition:
NutrientUnit
kcal400
fat21.8g
saturates0g
carbs29.8g
sugars0g
fibre2.8g
protein22.8g
salt0.8g
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Ingredients

  • 300g large new potatoes, peeled and sliced
  • ½ bunch spring onions, chopped (including green bits)
  • butter
  • 2 large from a jar roasted red peppers, chopped
  • 6 eggs, beaten
  • to serve salad

Method

  • STEP 1

    Cook the potatoes in salted boiling water until tender. Drain and cool.

  • STEP 2

    Cook the spring onions in a large knob of butter until soft. Mix into the eggs with the peppers and potatoes and season well.

  • STEP 3

    Heat a small 20cm non-stick pan with butter then tip in the egg mix. Cook gently until the bottom is set then slide the pan under the grill until the top is golden and just set. Serve with salad.

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