Spring onion, potato and cheese frittata recipe

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4 - 6





Nutrition per portion

Calories 249 kCal 12%
Fat 17g 24%
  -  Saturates 8g 40%

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


  • Heat oven to 180°C/gas mark 4.

  • 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.

  • Transfer to oven and bake for 25-30 mins, until set.

  • Cool for 10 mins before serving, or allow to cool then chill for lunchboxes if you prefer.

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