Potato, spring onion, dill & cheese frittata
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
- Prep: 10 mins
Cook: 20 mins
- Serves 4
- Easy
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
Method
-
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.
-
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.
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