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
100
g
stilton cheese, crumbled into pieces
6
eggs, beaten
Sea salt and black pepper
Method
- 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.
- 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.
- 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.
- 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.
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.