Traffic Lights Frittata (Yellow, Red and Green!)
This colourful omelette is packed full of goodness. Enjoy with a fresh salad and some potato wedges cooked in our Extra Virgin British rapeseed oil.
Serves 4
Ingredients
1 onion, peeled and sliced
125g potato, peeled, cooked and cut into 1cm chunks
150g tin sweetcorn, drained
100g frozen peas, blanched in boiling water for 2 minutes, then drained
200g feta cheese, roughly crumbled
8 cherry tomatoes, halved
8 eggs, mixed together and seasoned with salt and pepper to taste
Method
In a medium sized frying pan, cook the onions in the oil over a gentle heat until soft and translucent. Add the potato chunks to the pan and continue frying until they are golden.
Add the sweetcorn and peas, mix well.
Stir in the feta and then pour in the eggs.
Lay the tomato halves on the top of the mixture and cook over a medium heat until almost set.
Finish under a medium grill to set the top of the frittata.
Cooking Time
15 minutes
Recipe Notes
Be sure not to put the handle of the frying pan under the grill unless it is heat proof.
