Ingredients
- 375 g baby new potatoes, unpeeled
- 1 tablespoon olive oil
- ½ cup frozen peas
- 8 eggs
- ½ cup reduced-fat milk
- 80 g goat’s cheese, crumbled
- 1 bunch broccolini, ends trimmed, halved length ways
- Mixed salad leaves, to serve
How to Make It
- Preheat oven to 180°C. Place potatoes in a medium saucepan. Bring to the boil over high heat. Cook potatoes for 10 minutes, or until tender when pierced with a skewer. Drain. Cut the potatoes into 2 cm pieces.
- Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook potatoes and peas, stirring, for 5 minutes.
- Meanwhile, whisk the eggs and the milk together in a large jug. Season well with cracked black pepper, to taste.
- Add the egg mixture to the potato mixture and cook for 4–5 minutes, or until frittata is beginning to set around the edges. Top with goat’s cheese and then broccolini. Transfer to oven. Bake for 15–20 minutes, or until golden and just set. Slice and serve with salad leaves.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving |
|
% Daily Value*
|
| Total Fat 19.8 g 57% |
Saturated Fat 6.5 g 33% |
Trans Fat 0.0 g |
Sodium 289 mg 5% |
carbohydrates 19.6 g 15% |
Dietary Fiber 7.0 g 18% |
Sugars 5.9 g 7% |
Protein 28.4 g 57% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |