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Pea, broccoli and Cheddar frittata recipe

Pea, broccoli and Cheddar frittata recipe

53 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

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 341 calories / serving
  • Vegetarian
  • Gluten-free

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

  • Energy

    1425kj
    341kcal     17%

  • Fat

    23g 33%

  • Saturates

    7g 37%

  • Sugars

    5g 5%

  • Salt

    1g 17%

of the reference intake
Carbohydrate 9g Protein 27g Fibre 7g

Method

RFO 155x255 Peas WithLabel
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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