This traditional Italian frittata is a perfect hassle-free healthy lunch or dinner served with a crunchy side salad. All you need is a few ingredients and one pan.
A cheese and onion frittata is a cross between a quiche and a fancy omelette. This one is simple to make and tasty at anytime of the day. If you’re feeling adventurous you can add in courgette, ham, mushrooms or any leftovers you may have in the fridge. You can really get creative. It doesn’t take long to make so you’ll soon have a meal on the dinner table that tastes delicious. This frittata recipe feeds a family of four and also reheats perfectly so you can store leftovers in an airtight container in the fridge to microwave the next day.
- 300g (10 1/2oz) new potatoes
- 100g (3 1/2oz) frozen peas
- 85g (3oz) pack of watercress
- 2tbsp olive oil
- 1/2 bunch of spring onions
- 8 large eggs
- 50g (2oz) Gruyère cheese
- 75g (3oz) grated Parmesan cheese
Cut 300g new potatoes into 1cm cubes, boil until tender. Boil 100g frozen peas for 2 mins. Chop 85g pack Asda Watercress.
Heat 2tbsp olive oil in a 25cm non-stick frying pan. Add potato and cook, turning often, until golden. Add half a bunch of spring onions, trimmed and sliced, and cook for one minute.
Lightly beat 8 large eggs and season. Add watercress, peas, 50g Gruyère and 25g grated Parmesan cheese and stir. Pour into pan and stir to mix in potatoes. Reduce heat, cook for 15 mins or until the egg is almost set.
Sprinkle 25g grated Parmesan onto omelette, place under a pre-heated grill until egg is set. Serve hot or cold in wedges.