Potato, Spring Onion, Dill & Cheese Frittata
This recipe transforms leftover cooked potatoes into a satisfying and flavorful frittata that is perfect for breakfast, brunch, or even a light dinner. With the combination of crispy potatoes, fragrant dill, and gooey cheddar cheese, this dish is easy to make and a delicious way to repurpose leftovers. Just a few simple steps and you'll have a hearty dish ready to enjoy!
— Constant Cookbook
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
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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 244 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 0.4 milligram of sodium
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