Potato Spring Onion Dill & Cheese Frittata

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  244

• Protein

  11g

• Carbs

  18g

• Fat

  15g

• Saturates

  4g

• Fibre

  1g

• Sugar

  1g

• Salt

  0.4g

Ingredients

• 2 tbsp olive oil
• 400g leftover cooked new potatoes, sliced
• 4 eggs, beaten
• 4 spring onions, finely sliced
• 1 bunch dill, roughly chopped
• 25g cheddar, grated

Directions

1. In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.
2. Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

Categories: Courses, Dishes, Family & Kids, Healthy