Pea, Stilton and Potato Frittata

Pea, Stilton and Potato Frittata
Cooking time
Nr of servings
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Cooking time
Nr of servings


  • 2 - 3 tbsp rapeseed or olive oil
  • 400 g cooked potatoes (boiled), cut into chunks
  • 1 red pepper, deseeded and cut into cubes
  • 150 g peas, thawed and drained
    Deliciously Tender Garden Peas
  • 100 g stilton cheese, crumbled into pieces
  • 6 eggs, beaten
  • Sea salt and black pepper


  1. Heat the oil in a (2cm/8in;) non-stick frying pan. Add the potatoes and season with the sea salt and black pepper. Cook over a medium heat until softened and warmed through, about 5 minutes. 
  2. Stir in the red pepper and continue to cook for a further 2 minutes, stir in the peas. Carefully add the stilton to the pan, the beaten eggs and season well.
  3. Cook over a medium heat for 5 minutes, gently moving the egg around the pan to ensure it cooks evenly. You can now place the pan under a hot grill or you can invert the frittata onto a plate and then slide the uncooked side directly into the pan and cook over a low heat until a golden crust is formed on the underside.
  4. Turn out onto a plate and serve the frittata when it is warm with a leafy salad and some fresh bread, a perfect meal.
Serving tip

You could use leftover roast potatoes in this dish and also brie or cheddar, any cheese that is left over.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 385 23.9 8.2 4.1 1
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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