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Potato, spring onion, dill & cheese frittata

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 400g leftover cooked new potato , sliced
  3. Step 3 4 eggs , beaten
  4. Step 4 4 spring onions , finely sliced
  5. Step 5 1 bunch dill , roughly chopped
  6. Step 6 25g cheddar , grated
Potato, spring onion, dill & cheese frittata
Calories: 244 Carbohydrate: 18 g Protein: 11 g Fat: 15 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 4

TAGS

Lunch Main course Mediterranean Josh Eagleton 10-30 minute 30-60 minute 4 serving 400 kcal or less Cheddar Fritattum Frittatum Good Food Healthy lunch Herb omelette Italian food Jemma Morphet Kid Main New potato New potato Omelette Quick summer tortilla Vegetarian

Directions

  1. 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.
  2. 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.