Broccolini, pea and potato frittata with goat’s cheese
(at time of publication)
- 375g baby new potatoes unpeeled
- 1 tablespoon olive oil
- ½ cup frozen peas
- 8 eggs whisked with ½ cup trim milk
- 80g goat’s cheese, crumbled
- 1 bunch broccolini, ends trimmed, halved lengthways, or 2 cups broccoli florets
- 4 cups mixed salad leaves, to serve
- 2 tablespoons vinaigrette
1 Preheat oven to 180°C. In a medium saucepan of cold water, place potatoes and bring to the boil over a high heat. Cook potatoes for 10 minutes, or until tender. Drain and cut into 2cm pieces.
2 In a medium cast-iron or ovenproof frying pan, heat oil over medium. Cook potatoes and peas, stirring, for 5 minutes.
3 Season whisked eggs and milk well with black pepper, to taste. Add 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 then broccolini. Transfer to oven and bake for 15-20 minutes, or until golden and just set.
4 Slice and divide among plates with dressed salad leaves.
Make it low FODMAP: Swap peas for chopped green beans. Use lactose-free milk instead of trim milk and broccoli florets rather than broccolini.
Nutrition Info (per serve)
Total fat 19g
–Saturated fat 5g
Dietary fibre 5g
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