- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: 4
Nutrition facts (per portion)
- Calories: 244
- Fat Content: 15g
- Saturated Fat Content: 4g
- Carbohydrate Content: 18g
- Sugar Content: 1g
- Fiber Content: 1g
- Protein Content: 11g
- Sodium Content: 0.4g
Potato, spring onion, dill & cheese frittata
Ingredients
- olive-oil - 2 tbsp olive oil
- new-potato - 400g leftover cooked new potato, sliced
- egg - 4 eggs, beaten
- spring-onion - 4 spring onions, finely sliced
- dill - 1 bunch dill, roughly chopped
- cheddar - 25g cheddar, grated
Instructions
- 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.
Low-calorie lunch recipe for 4 people, takes only 20 mins; recipe has olive oil, new potato, egg, spring onion, dill and cheddar.
