Pea, Potato, and Onion Frittata

Pea, Potato, and Onion Frittata

Making a frittata is quick and easy. It allows you to explore your creative side as you can substitute any of the vegetables listed with whatever is lying around in fridge. Experimentation is half the fun when making a frittata.

Serves: 2






1, small

Olive Oil

1 tbsp.


½ cup, frozen


4, beaten


To Taste

White Pepper

To Taste

Cheese – Cheddar, Feta, Goat’s Cheese, Parmesan, or Pecorino

To Serve, grated or crumbled



1.     Preheat your grill/broiler to a high heat. Next, cook your potato – stab it a few times with a fork, and then throw the whole thing into the microwave for about 4 minutes. Once it has cooked, chop it into 1-inch chunks and set aside.

2.     Slice the onion, and throw it into a 20cm (8inch) non-stick frying pan, along with the olive oil and a pinch of salt. Cook the onion gently until it is translucent, and just starting to brown. Throw in the peas and continue to sauté until they are bright green and warmed through, then add the chunked potato.

3.     Let the pan continue to cook briefly while you lazily stir together the eggs, seasoning them with a little salt and white pepper, and then turn the heat on the pan right down and pour in the eggs. Stir the contents of the pan, so that everything mingles and is acquainted, and then let it settle. Once the bottom of the eggs are cooked, shove the pan under the grill for a minute, just to set the top of the eggs, and then serve!


Sarah Coates – Posted on October 9, 2013 on


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