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

Ingredients

375g baby new potatoes unpeeled
1 tablespoon olive oil
½ cup frozen peas
8 eggs whisked with ½ cup skim 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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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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.

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.

Nutrition Info (per serve)

Calories 328 cal

Kilojoules 1370 kJ

Protein 23 g

Total fat 19 g

Saturated fat 5 g

Carbohydrates 16 g

Sugar 6 g

Dietary fibre 5 g

Sodium 280 mg

Calcium 270 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

First published: Jul 2018

One comment on Broccolini, pea and potato frittata with goat’s cheese

Hilary Henderson April 28, 2026 at 6:53 pm #

I had a piece of pumpkin that needed to be used so I substituted that for the out of season potatoes. I also added some chopped fresh rosemary – glad I did as it enhanced the flavour of the feta.

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