Spring onion and roasted red pepper frittata
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
- 300g large new potatoespeeled and sliced
- ½ bunch spring onionschopped (including green bits)
- butter
- 2 large from a jar roasted red pepperschopped
- 6 eggsbeaten
- to serve salad
Nutrition: per serving
- kcal400
- fat21.8g
- saturates0g
- carbs29.8g
- sugars0g
- fibre2.8g
- protein22.8g
- salt0.8g
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.
