Pea, Potato and Goats Cheese Frittata

🧂 Ingredients

• 1 tbsp rapeseed oil
• 2 medium onion
• 4 medium potatoes

  (600g, scrubbed and thinly sliced)
• 200 g frozen peas
• 200 g purple sprouting

  (or broccoli/ tenderstem, chopped into inches)
• 2 leeks

  (washed and sliced)
• 7 eggs
• 85 g goats cheese

  (crumbled (or feta))
• 0.25 tsp pepper
• 1 large can sweetcorn

  (drained)

Instructions

• 1 Heat the oil in a large non-stick frying pan.
• 2 Fry the onion for 5 mins to soften. Remove to a plate.
• 3 Cook the potato for 5-6 mins on each side (or until lightly golden and slightly
  tender). Remove to the onion plate. You may need to do this in two batches. I
  drop 2 tbsp water in and put the lid on for the first few minutes to help cook
  them.
• 4 Meanwhile, chop the leek and purple sprouting and place in the steamer.
• 5 Whisk the eggs and season with pepper.
• 6 Once the potatoes are done, pour 1/4 of the egg mix into the frying pan and cook
  until mostly set.
• 7 Arrange half the potato on top, then layer half of the peas and half of the
  cheese, then the remaining potatoes followed by the remaining peas and cheese.
• 8 Pour the remaining egg mix over the top.
• 9 Put the grill on to preheat.
• 10 Start the steamer.
• 11 Cook over a low heat for 10 mins until the egg is almost set.
• 12 Put under the grill for 5 mins to set the egg on top.
• 13 Cut into wedges or bitesize pieces and serve with the sweetcorn, sprouting and
  leeks on the side.

Nutrition Info