This easy vegetarian frittata recipe makes a great picnic lunch or light meal - fill it with whatever you fancy.

By , 21 September 2015
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.36 per serving
Nutritional Info
Each 311g serving contains
  • Fat 33
  • Sat Fat 15.3
  • Sugar 3.2
  • Salt 1.2
  • Cals 491
of your reference intake.
Typical energy values per 100g: 661kJ/158kcal.
  • 300g new potatoes
  • 150g frozen peas
  • 25g butter
  • 4 spring onions, trimmed and sliced
  • 1 tbsp chopped fresh thyme
  • 150g Asda Hard Goat's Cheese, crumbled
  • 8 large free-range eggs, lightly beaten and seasoned
  • Boil the potatoes until tender. Drain, then slice thickly. Boil the peas for 2 minutes and drain.

  • Melt the butter in a non-stick frying pan and cook the spring onions until soft. Add the potato and cook for 3-4 minutes, turning halfway through. Add the peas and thyme and stir briefly.

  • Pour the eggs into the pan, then sprinkle two thirds of the cheese. Cook over a low heat without stirring, until the egg is set except from a thin film on top.

  • Transfer to a baking tray, sprinkle on the rest of the cheese and grill until the top sets. Slide onto a plate and leave to cool. Cut into wedges to serve.