WHAT TO EAT TONIGHT

New potato, bean and mozzarella frittata

A quick veggie meal that works for lunch the next day, too

Posted

Added on

A quick veggie meal that works for lunch the next day, too

Posted

  • Serves 4
  • Preparation time 10 minutes
  • Cooking time 15 minutes
  • 500g new potatoes, quartered
  • Oil for frying
  • 1 onion, finely sliced
  • 1 red chilli, finely chopped, or 2 tsp chilli flakes
  • 4 fresh rosemary sprigs, leaves picked and finely chopped
  • 200g green beans, trimmed
  • 8 large free-range eggs, beaten
  • 125g mozzarella ball, drained

 

  1. Turn the grill to medium-high. Boil the potatoes in a pan of salted water for 10 minutes or until just tender.
  2. Meanwhile, in a 23cm non-stick ovenproof frying pan, heat a drizzle of oil over a medium heat. Add the onion and fry for five to eight minutes until softening. Add the chilli and most of the rosemary, then season with salt and pepper. Fry for a couple of minutes more, then add the green beans and cook for a minute. Drain the potatoes well, add them to the pan and turn the heat to low. Pour the beaten egg into the pan, then shake and tip the pan a little to make sure the egg coats everything evenly. Tear the mozzarella ball into pieces and scatter on top.
  3. Fry the frittata for about five minutes on a medium heat to set the egg at the bottom of the pan. Put the pan under the hot grill and cook for four to five minutes until the frittata is just set. The mozzarella will release a little liquid as it melts, so don’t mistake this liquid for runny egg. Keep a close eye on the frittata as grills vary in heat and this dish is best when the eggs have only just set – cook it too long and it will dry out.

For more delicious. magazine frittata recipes

For more delicious. magazine frittata recipes

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Tagged in:
recipes
Vegetarian
Eggs

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