Potato and green bean frittata

    22 min

    This frittata is a great way to use up any leftover green beans and potatoes. It tastes great seasoned with curry powder or Italian dried herbs - whatever you prefer!

    2 people made this

    Serves: 2 

    • 1 tablespoon butter
    • 1/4 onion, finely chopped
    • 3 eggs, beaten
    • salt and freshly ground black pepper, to taste
    • 1 teaspoon curry powder or Italian dried herbs (optional)
    • 30g grated Cheddar cheese
    • 2 cooked boiled potatoes, peeled and diced
    • 100g cooked green beans, chopped into 1cm pieces

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Melt butter in a large frying pan with a heatproof handle; add onions and cook until softened.
    2. Beat eggs in a bowl; season with salt, pepper and curry powder (or dried herbs). Mix in potatoes, green beans and grated cheese.
    3. Preheat oven grill.
    4. Add the egg mixture to the pan; cook, without stirring, for 2 to 3 minutes, or until the frittata is almost set and golden brown underneath. Transfer pan to preheated grill and cook until top is golden brown and frittata is solid and cooked through.
    5. Slice into wedges and serve.

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