Potato, rocket and rosemary frittata

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• spray oil
  
• 1 red onion, finely sliced
  
• 1 courgettezucchiniX, finely sliced
  
• 1 tablespoon chopped fresh rosemary
  
• 2 cooked potatoes, skin on, cooled, sliced into 2cm pieces
  
• 4 eggs, lightly beaten
  
• 4 tablespoons skim milk
  
• 4 cups rocketarugulaX
  
• ⅓ cup grated reduced-fat cheddar
  
• black pepper, to taste
  
• 2 cups mixed salad leaves, to serve
  
• 1 tablespoon balsamic vinaigrette, to serve
  
• 2 tablespoons tomato chutney, to serve

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Instructions

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1. Preheat oven grill to high. Spray a medium ovenproof pan with oil and set over a medium heat. Add red onion and cook, stirring, for 10 minutes, until softened. Add courgette and cook for 2 minutes. Add rosemary and potato slices and cook, gently stirring, until potatoes are browned.
2. Spread vegetable mixture evenly in pan. In a small bowl, combine eggs and milk. Pour egg mixture over vegetables, tilting the pan to spread egg mixture evenly. Add rocket. Cook for 2-3 minutes, until bottom of frittata is set.
3. Sprinkle frittata with cheese. Place under grill and cook for 2-3 minutes, until cheese is golden.
4. Divide frittata between two plates. Season with black pepper and serve with salad drizzled in vinaigrette and chutney on side.

Variations

Make it gluten free: Check chutney is gluten free.

Nutrition info (per serve)

Calories 472 cal

Kilojoules 1980 kJ

Total fat 22 g

Saturated fat 7 g

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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.

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First published: Mar 2018

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