20 mins
cooking
Intermediate
4
Servings
Our method
- Heat the oil in a (2cm/8in;) non-stick frying pan. Add the potatoes and season with the sea salt and black pepper. Cook over a medium heat until softened and warmed through, about 5 minutes.
- Refer to pack cooking instructions to cook the peas. Stir in the red pepper and continue to cook for a further 2 minutes, stir in the peas. Carefully add the stilton to the pan, the beaten eggs and season well.
- Cook over a medium heat for 5 minutes, gently moving the egg around the pan to ensure it cooks evenly. You can now place the pan under a hot grill or you can invert the frittata onto a plate and then slide the uncooked side directly into the pan and cook over a low heat until a golden crust is formed on the underside.
- Turn out onto a plate and serve the frittata when it is warm with a leafy salad and some fresh bread, a perfect meal.
Tip!
- You could use leftover roast potatoes in this dish and also brie or cheddar, any cheese that is left over.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
2
- 3 tbsp rapeseed or olive oil
400
g
cooked potatoes (boiled), cut into chunks
1
red pepper, deseeded and cut into cubes
150
g
peas, thawed and drained
100
g
stilton cheese, crumbled into pieces
6
eggs, beaten
Sea salt and black pepper
