Broccolini, pea and potato frittata with goat’s cheese
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.30 per serve
(at time of publication)
Full ingredients list:
375g baby new potatoes, unpeeled
1 tablespoon olive oil
1/2 cup frozen peas
1/2 cup reduced-fat milk
80g goat’s cheese, crumbled
1 bunch broccolini, ends trimmed, halved lengthways
mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Place potatoes in a medium saucepan. Bring to the boil over high heat. Cook potatoes for 10 minutes, or until tender when pierced with a skewer. Drain. Cut the potatoes into 2cm pieces.
Step 2Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook potatoes and peas, stirring, for 5 minutes.
Step 3Meanwhile, whisk the eggs and the milk together in a large jug. Season well with cracked black pepper, to taste.
Step 4Add the egg mixture to the potato mixture and cook for 4–5 minutes, or until frittata is beginning to set around the edges. Top with goat’s cheese and then broccolini. Transfer to oven. Bake for 15–20 minutes, or until golden and just set. Slice and serve with salad leaves.
About this recipe
First published: April 2018