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Cavolo nero, pea & pancetta frittata
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300g sweet potato fries
1 tsp olive oil
77g pack Cooks’ Ingredients Beechwood Smoked Diced Pancetta
100g thick cut cavolo nero
100g frozen peas
5g basil, stalks finely chopped, leaves left whole
5 British Blacktail Medium Free Range Eggs
50g drained low fat mozzarella, torn
1. Preheat the oven to 200°C, gas mark 6. Add the fries to a nonstick baking tray and bake for 22-25 minutes, turning halfway through cooking. Add the oil to a 20cm, nonstick, oven-proof frying pan over
a medium heat. Once hot, add the pancetta and fry for 3 minutes, then add the cavolo nero, frozen peas and basil stalks, mixing and frying for another 5 minutes.
2. Whisk the eggs in a bowl, season, add to the pan then leave to cook and set for 8 minutes. Change the oven setting to grill and place the fries on the bottom shelf to keep warm.
3. Sprinkle half the basil leaves on top of the frittata, followed by the torn mozzarella, then place the frittata pan on the top shelf under the grill and cook for 3-5 minutes, until the egg has set and the mozzarella is melted and golden. Remove from the oven and sit for a minute before transferring to a board. Garnish with the remaining basil, then slice and serve with the fries.
Cook’s tip Frittatas are a brilliant ‘fridge clear-out’ dish, so if you have any leftover cooked meat or veg in the fridge that needs using up, chop it up and add it to the pan when the cavolo nero goes in. Make sure whatever you’re using is cooked thoroughly before moving on to the next step.
Typical values per serving:
1 of your 5 a day/source of fibre
This recipe was first published in January 2021.