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Pea, broccoli and Cheddar frittata recipe
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56 ratings
A tasty, cheesy frittata is the ideal recipe to pack up for a picnic or take outside for an al fresco lunch. This quick and easy veggie version is packed with fresh green broccoli, tangy Cheddar and the tenderest garden peas – our peas are frozen within hours of being picked and tested with a tenderometer (trust us!) to make sure they’re as sweet as they can be. See method
Ingredients
- 1 tbsp olive oil
- 220g Tenderstem broccoli, half finely chopped, half broken into florets
- 2 garlic cloves, finely chopped
- 250g frozen peas
- 8 eggs
- 50g mature Cheddar, grated
- 50g half-fat crème fraîche, to serve
- ½ tsp paprika, to serve
- salad leaves, to serve
All Tesco frozen peas are as sweet as can be. (We tested them.)
Each serving contains
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Energy
1425kj
341kcal
17%
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Fat
23g
33%
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Saturates
7g
37%
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Sugars
5g
5%
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Salt
1g
17%
of the reference intake
Carbohydrate 9g
Protein 27g
Fibre 7g
Method
- Heat the oil in a 22cm-wide frying pan over a medium-high heat and stir-fry the broccoli for 5 mins, then add the garlic and peas and cook for a further 2 mins.
- Preheat the grill to high. Whisk the eggs in a large jug, then add the cheese and whisk again. Season, then pour into the pan over the vegetables. Stir until well combined.
- Reduce the heat to medium and cook, without stirring, for 5 mins until the frittata starts to brown on the bottom. Put the pan under the grill and cook for 3-5 mins, until cooked through.
- In a small bowl, mix the crème fraîche with the paprika. Slice the frittata into wedges and serve with the crème fraîche and salad leaves.
Little help
To take to a picnic, cool completely, slice into wedges and wrap up in baking paper.