Spring onion, potato and cheese frittata

(15 ratings)

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  • Serves: 4-6

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe An easy cheesy fridge frittata. Even kitchen-phobic teens can have a go! Brought to you by Essentials magazine


  • 1tbsp olive oil
  • 250g cooked new potatoes, sliced
  • 6 spring onions, sliced 1cm thick
  • 150g broad beans, defrosted if frozen
  • Few sprigs flat-leaf parsley, roughly chopped
  • 100g Brie, cubed
  • 100g Cheddar, cubes 
  • 6 medium, free-range eggs, beaten


  1. Heat oven to 180C/gas mark 4.
  2. Heat oil in a medium 20cm ovenproof frying pan. Add potatoes, onions and broad beans; cook for 2 mins, until the onions have softened. Season, stir in the parsley and half the cheese; pour in the eggs, scatter with remaining cheese, and cook for 2 mins.
  3. Transfer to oven and bake for 25-30 mins, until set.
  4. Cool for 10 mins before serving, or allow to cool then chill for lunchboxes if you prefer.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 249(kcal)
  • Fat 17.0g
  • Saturates 8.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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