• 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


  1. 1

    Boil the sliced potato for 10 minutes until just tender, then drain and set aside.

  2. 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.

  3. 3

    Stir the potatoes, tomatoes and frozen peas into the beaten eggs. Season with freshly ground black pepper.

  4. 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.

  5. 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.

Nutritional Details

Each serving provides
  • Energy 1264kj 302kcal 15%
  • Fat 13.6g 19%
  • Saturates 5.2g 26%
  • Sugars 5.2g 6%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 381kj/91kcal

Each serving provides

7.5g carbohydrate 0.3g fibre 5.9g protein

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