Pea and cauliflower frittata

Name: Pea and cauliflower frittata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cauliflower, broken into small florets; 100 g frozen peas; 6 large Waitrose British Blacktail Free Range Eggs; 1 Bunch salad onions, thinly sliced; 1 tsp toasted cumin seeds, lightly crushed; 25 g white breadcrumbs; olive oil spray; 50 g essential Waitrose Greek Light Salad Cheese, crumbled

Try using other green vegetables in your frittata, such as frozen baby broad beans, leeks and asparagus tips.

3 out of 5 stars(1) Rate this recipe

1 of your 5 a day

Serves4
CourseBreakfast
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 cauliflower, broken into small florets
100g frozen peas
6 large Waitrose British Blacktail Free Range Eggs
1 Bunch salad onions, thinly sliced
1 tsp toasted cumin seeds, lightly crushed
25g white breadcrumbs
olive oil spray
50g essential Waitrose Greek Light Salad Cheese, crumbled

Cook the cauliflower in a pan of boiling water for 8-10 minutes until just tender, adding the peas for the last minute. Drain well.
Meanwhile, beat the eggs then stir in the salad onions, cumin and breadcrumbs. Stir in the cooked cauliflower and peas.
Lightly spray a 22cm non-stick frying pan with oil and pour in the egg mixture. Cook on the lowest heat for 12 minutes until almost set then scatter over the cheese.
Preheat the grill to medium and cook the top of the frittata for 4-5 minutes (make sure the pan handle doesn’t get too hot) until golden and completely cooked all the way through.
Slip the frittata out of the pan and onto a board. Cut into wedges and serve.

Typical values per serving when made using specific products in recipe