Potato, spring onion, dill & cheese frittata

Preparation and cooking time

• Prep:10 mins
• Cook:20 mins
• Easy
• Serves 4

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

Nutrient	Unit
kcal	244
fat	15g
saturates	4g
carbs	18g
sugars	1g
fibre	1g
protein	11g
salt	0.4g

Ingredients

• 2 tbsp olive oil
• 400g leftover cooked new potato , sliced
• 4 eggs , beaten
• 4 spring onions , finely sliced
• 1 bunch dill , roughly chopped
• 25g cheddar , grated

Method

• 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.

• 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.