Potato, Spring Onion & Feta Frittata
Frittata made with spring onions, tinned potatoes and feta
Servings 6
Calories 159kcal
Ingredients
- ½ tbsp Vegetable oil
- 10 Spring onions chopped up
- 2 cloves Garlic chopped finely
- 345 g Tinned potatoes drained and sliced up
- 500 g Egg whites I used Two Chicks
- 2 Eggs large
- 1 tsp Dried thyme
- 1 tsp Salt
- 75 g Feta
Instructions
- Heat the vegetable oil on a low heat in a large 28cm wide frying pan or cast iron skillet. Pre-heat your grill/broiler to a medium/high heat
- Add the spring onion and garlic to the pan and cook for 5 minutes, or until softened
- Add the potatoes and cook for another 5 minutes
- In a mixing bowl, whisk together the eggs, egg whites, salt and thyme
- Pour the egg mixture into the pan, then add the feta all over. Keep it on the hob for 5 minutes to cook the bottom
- Put the frittata under the grill for 15 minutes, keep an eye on it regularly as grills can vary in heat so much
- If it needs cooking more on the bottom at all, you can pop it back on the hob for 5 minutes
- Remove the frittata from the pan and slice up. Serve immediately, or allow to cool and store in the fridge for up to 3 days. You can also freeze frittata, wrap it well and freeze for up to 3 months
Notes
If you would like to use all whole eggs instead, replace the egg whites with 8 whole large eggs
Nutrition
Calories: 159kcal | Carbohydrates: 13g | Protein: 14g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 698mg | Potassium: 456mg | Fiber: 2g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 15mg | Calcium: 99mg | Iron: 1mg