Broccolini, pea and potato frittata with goat’s cheese

This low cost, one pan meal is a great healthy meal for any time of the day.

Serves: 4
Time to make: 55 mins
( Hands-on time: 15 mins )

Total cost: $ 14.00 / $ 3.50 per serve

(at time of publication)

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.