Jamie Oliver

Duck egg frittata with peas & beans

Duck egg frittata with peas & beans

Serves 4–6
Cooks In25 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    250
    13%
  • Fat
    14g
    20%
  • Saturates
    4.5g
    23%
  • Protein
    16.6g
    33%
  • Carbs
    12.7g
    5%
  • Sugars
    2.3g
    3%

Of an adult's reference intake

Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd
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Ingredients

  • 150 g small broad beans
  • 1 tablespoon olive oil
  • 6 spring onions , finely chopped
  • 1 green chilli , finely chopped
  • 300 g Jersey royal potatoes , boiled and sliced
  • 6 duck eggs
  • 1 bunch of dill , chopped
  • 150 g frozen peas , defrosted
  • 1 punnet of cress
  • 70 g fresh goat's cheese
Tap For Method
Jamie Magazine
Recipe From

Jamie Magazine

By Joss Herd

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Method

  1. Preheat the grill to high. Cook the broad beans in boiling water for 2–3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
  2. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft. Add the potatoes and cook gently for 2 minutes. Beat the eggs with the dill. Season well.
  3. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set. Remove the pan from the heat, place under the grill and continue cooking the omelette until golden.
  4. Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.

Tip

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Nutrition per serving
  • Calories
    250
    13%
  • Fat
    14g
    20%
  • Saturates
    4.5g
    23%
  • Protein
    16.6g
    33%
  • Carbs
    12.7g
    5%
  • Sugars
    2.3g
    3%

Of an adult's reference intake