recipeName: pea and sweet potato frittata
ingredients: 3 tablespoons olive oil 1 red onion, sliced 2 x sweet potatoes (boiled and mashed) 200g frozen peas 6 large eggs 75g feta cheese, crumbled ½ tablespoon white wine vinegar 1 round lettuce, leaves separated and torn into bite-sized pieces ½ cucumber, halved lengthways and sliced
steps: heat 1 tbsp oil in a medium ovenproof frying pan about 20cm wide. fry the onion over a medium- high heat for 8 mins until soft and lightly golden. heat the grill to high. add the potatoes to the pan, stir in the peas and cook for 2-3 mins, stirring frequently, until the peas are bright green and defrosted. beat the eggs in a jug. pour into the pan to cover the veg, swirling to coat the base of the pan. once the base has set (about 3 mins), sprinkle over the crumbled cheese and transfer to the grill. grill for 4-5 mins until set and there’s no visible runny egg but still a little wobble in the middle. meanwhile, whisk the vinegar with 2 tbsp oil in a large bowl. toss in the lettuce and cucumber and mix everything to coat. serve alongside wedges of the frittata.
NER: olive oil red onion sweet potatoes peas eggs feta cheese white wine vinegar lettuce cucumber