Meatless Monday: Green Pea, Potato & Goat’s Cheese Frittata

There was a time when the word frittata sounded… fancy.

Like something you’d order at a café with tiny forks and overpriced coffee.

Definitely not something you’d make on a random Tuesday morning in your own kitchen.

But here’s what I’ve learned as a new home cook: sometimes the “fancy” foods are secretly the easiest ones.

This frittata completely surprised me.

It looks impressive.
It slices into beautiful wedges.
It feels like brunch-company food.

And yet… it’s basically just eggs, vegetables, cheese, and one pan.

No flipping. No complicated steps. No special skills.

You sauté a few potatoes, toss in some peas, crumble creamy goat’s cheese, pour over whisked eggs, and let the stove (and oven) do the rest. That’s it.

The first time I made it, I kept peeking into the pan thinking, There’s no way it’s supposed to be this simple.

But it was.

The potatoes get golden and tender. The peas add little pops of sweetness. The goat’s cheese melts into creamy pockets. And the peppery rocket on top makes it feel fresh and bright.

It’s the kind of meal that makes you stand a little taller in your kitchen. The kind that makes you think, Wait… did I just make brunch?

Yes. Yes, you did.

And you barely broke a sweat.

Green Pea, Potato & Goat’s Cheese Frittata

Ingredient List

4 baby potatoes, thinly sliced
1 cup (120 g) frozen peas
8 eggs
3 oz (85 g) goat’s cheese, crumbled
4 oz (120 g) rocket (arugula)
1 tbsp olive oil
Salt & pepper, to taste

Directions

1. Cook the potatoes
Heat olive oil in an ovenproof non-stick frying pan over medium heat.
Add the sliced potatoes and cook for 5–6 minutes per side, until lightly golden and tender.
Transfer to a plate and set aside.

2. Prep the peas
Place frozen peas in a bowl of hot water and let them defrost until tender. Drain well.

3. Whisk the eggs
In a medium bowl, lightly whisk the eggs. Season with salt and pepper.

4. Layer the frittata
Preheat the grill/broiler to medium.
Arrange half the potatoes in the bottom of the pan. Top with half the peas and half the goat’s cheese.
Repeat with the remaining layers.
Pour the eggs evenly over everything.

5. Cook gently
Cook over low–medium heat for about 10 minutes, until the eggs are mostly set.

6. Finish under the grill
Transfer the pan under the grill/broiler for 5 minutes, until the top is fully set and lightly golden.

7. Serve
Slice into wedges and serve with a fresh handful of rocket on the side.
Makes 4 servings.

Nutrition Facts

Calories per serving: 295
Fats per serving: 18 grams
Protein per serving: 19 grams
Carbohydrates per serving: 16 grams

This recipe is taken from our Eat Lean: 5 Ingredients Simple and Delicious Meals for Busy Lives cookbook featuring 40 flavorful recipes for a vibrant lifestyle.

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