Broccolini, pea and potato frittata with goat’s cheese
Ingredients
- 375g baby new potatoes unpeeled
- 1 tablespoon olive oil
- ½ cup frozen peas
- 8 eggs whisked with ½ cup trim milk
- 80g goat’s cheese, crumbled
- 1 bunch broccolini, ends trimmed, halved lengthways, or 2 cups broccoli florets
- 4 cups mixed salad leaves, to serve
- 2 tablespoons vinaigrette
Instructions
1 Preheat oven to 180°C. In a medium saucepan of cold water, place potatoes and bring to the boil over a high heat. Cook potatoes for 10 minutes, or until tender. Drain and cut into 2cm pieces.
2 In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook potatoes and peas, stirring, for 5 minutes.
3 Season whisked eggs and milk well with black pepper, to taste. Add 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 then broccolini. Transfer to oven and bake for 15-20 minutes, or until golden and just set.
4 Slice and divide among plates with dressed salad leaves.
Nutrition Info (per serve)
Kilojoules 1370kJ
Calories 328cal
Protein 23g
Total fat 19g
–Saturated fat 5g
Carbohydrates 16g
–Sugars 6g
Dietary fibre 5g
Sodium 280mg
Calcium 270mg
Iron 3.5mg
Variations
Make it low FODMAP: Swap peas for chopped green beans. Use lactose-free milk instead of trim milk and broccoli florets rather than broccolini.
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