© J Sainsbury plc 2020
Cherry tomato and pea frittata
Cherry tomato and pea frittata
Put a British spin on a light Italian lunch using springtime vegetables and salad
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Ready in 40 minutes
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Cooking time 30 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 400 g Sainsbury's SO organic white potatoes, cut into rounds
- 6 medium Sainsbury's SO organic free-range eggs
- 1 tsp olive oil by Sainsbury's
- 1 red onion, thinly sliced
- 150 g cherry tomatoes, halved
- 200 g British frozen petit pois
- 50 g Sainsbury's SO organic mature Cheddar cheese, grated
- 200 g pack Sainsbury's SO organic watercress, spinach & rocket, to serve
Method
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1
Boil the sliced potato for 10 minutes until just tender, then drain and set aside.
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2
Meanwhile, beat the eggs in a large bowl. Heat the oil in a 22cm ovenproof frying pan and cook the red onion for 5 minutes, until softened.
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3
Stir the potatoes, tomatoes and frozen peas into the beaten eggs. Season with freshly ground black pepper.
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4
Pour the mixture into the frying pan on top of the cooked onions. Cook over a gentle heat for 15 minutes. After 10 minutes, preheat the grill to hot.
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5
Scatter the cheese over the top of the frittata and place under the grill for 5 minutes, until golden on top, set and cooked through. Cut into wedges and serve with salad.
