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Nutrition: per serving

  • kcal337
  • fat22g
  • saturates9g
  • carbs17g
  • sugars4g
  • fibre4g
  • protein17g
  • salt1.8g

Method

  • step 1

    Put the potatoes in a pan of salted water, bring to the boil, then simmer for 12-15 mins or until tender. Drain, leave to cool, then thinly slice. Whisk the eggs and egg whites with the milk, garlic, mustard and herbs, and season generously. Add the cream cheese and fold through just a little so that some lumps remain. Heat the grill to medium-high.

  • step 2

    Heat the oil over a medium heat in a 23cm non-stick frying pan. Add the potatoes and fry for about 5 mins, until they start to turn golden. Add the courgette and chilli flakes, and continue to fry for a couple mins more. Stir through the petit pois.

  • step 3

    Tip the egg mixture into the pan and scatter with the feta and tomatoes. Cook over a gentle heat for 10-12 mins until almost set. Pop the pan under the grill and cook for 3-5 mins until puffed, golden and cooked through. Cut into wedges and serve with a crisp green salad.

Recipe from Good Food magazine, August 2013

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Comments, questions and tips (20)

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Overall rating

A star rating of 4.9 out of 5.47 ratings

debbiesfood

Made with a few changes. Added a small pack of nduja paste with potatoes. Used harissa paste instead of mustard and chilli, no cream cheese so added a bit more feta, topped with a few cherry tomatoes. Adaptable recipe and very nice results.

Jacko007

Great recipe - so tasty and packed full of veggie goodies. Love it!

Frantic Flapjack

This was excellent. So tasty and lovely ingredients. Will definitely make it again.

sallyshark22

Best frittata I’ve ever made. Thank you for this fabulous recipe!

S Newsome

Tasty family weekday or lunchtime meal, lovely flavours.

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