If you enjoy cooking but absolutely hate the cleanup then this is the recipe for you. This Summer Veggie Frittata, made start to finish in one pan is just perfect!
Ingredients
200g new potatoes
½ red pepper, deseeded and diced
1 onion, sliced
1 tbsp fresh basil , chopped
5 large eggs
2 tbsp milk (or dairy-free alternative)
Sunflower oil
½ red pepper, deseeded and diced
1 onion, sliced
1 tbsp fresh basil , chopped
5 large eggs
2 tbsp milk (or dairy-free alternative)
Sunflower oil
Method
- Cook the potatoes in boiling water for 15 minutes. Allow to cool and slice.
- Heat 2 tbsp of oil in a medium frying pan. Add the onion and pepper and fry for 5 minutes. Add the potatoes and fry for 2 minutes. Add the peas and basil.
- Beat the eggs and milk together in a jug and pour over the vegetables and season. Pour the egg mixture into the pan and heat until the egg has set around the edges.
- Preheat the grill. Place the pan under the grill for 5 to 8 minutes until lightly golden and set in the middle.
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