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Pea and mozzarella frittata recipe
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5 ratings
Created by The Tesco Recipes team
Get dinner on the table in 25 minutes! This fabulous frittata is made with frozen peas and melted mozzarella. Serve alongside a homemade pepper relish and broccoli. See method
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red pepper, deseeded and sliced
- 400g tin chopped tomatoes
- ½ tsp sugar
- 1 broccoli head, cut into florets
- 300g frozen peas
- 4 spring onions, finely chopped
- 6 eggs
- 10g fresh coriander, chopped
- 210g ball mozzarella, drained and torn
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
1675kj
402kcal
20%
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Fat
22g
31%
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Saturates
7g
36%
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Sugars
15g
16%
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Salt
0.7g
12%
of the reference intake
Carbohydrate 20g
Protein 26.4g
Fibre 10.6g
Method
- Heat 1 tbsp oil in a saucepan over a medium heat. Fry the onion and pepper for 10 mins until soft and lightly golden. Add the tomatoes, sugar and 100ml water, season, then simmer for 10-15 mins until thickened and saucy, and the peppers are very tender. Boil the broccoli in a pan of boiling water for 6-8 mins until tender, then drain.
- Meanwhile, preheat the grill to high. Heat the remaining oil in an ovenproof frying pan (about 25cm-wide) over a medium heat. Add the peas and spring onions, and cook for 2-3 mins until piping hot. Whisk the eggs with the coriander and a little black pepper in a jug. Pour over the peas and spring onions in the pan and cook for 2-3 mins, without stirring, until the edges have set.
- Scatter the torn mozzarella over the frittata, then transfer to the grill. Grill for 3-5 mins until the frittata is well risen and pufed up, and has set with just a slight wobble in the centre. Serve in wedges with the pepper relish and the broccoli.
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