Pea, Stilton and Potato Frittata

Cooking Time
'
Nr of servings
4
Difficulty Level
Pea, Stilton and Potato Frittata
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

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
Garden Peas 375g WWF
100 
g 
stilton cheese, crumbled into pieces
6 
eggs, beaten
Sea salt and black pepper

Method

  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.

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

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
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.