Photo: Lars Blankers
Potato, spring onion, dill & cheese frittata
6 ingredients
10 min + 20 min
Serves 4
openrecipes
The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham
Estimated Nutrition (whole recipe, rough)
519
Calories
19g
Protein
29g
Fat
49g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 400g leftover cooked new potatoes , sliced
- 4 eggs , beaten
- 4 spring onions , finely sliced
- 1 bunch dill , roughly chopped
- 25g cheddar , grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes