Quick veg frittata with feta, olives & salad

Name: Quick veg frittata with feta, olives & salad
Prep time: 2 min
Cook time: 13 min
Total time: 15 min
Yield: 2
Ingredients: 265 g can Essential Small Potatoes In Water; 160 g pack smoky chargrilled vegetables in a herb dressing; 6 British Blacktail Medium Free Range Eggs; 230 g pack Greek style side salad

Dinner made easy! A simple recipe for a quick midweek meal - ready in just 15 minutes.

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Serves2
CourseMain meal
Prepare2 mins
Cook13 mins
Total time15 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.

265g can Essential Small Potatoes In Water
160g pack smoky chargrilled vegetables in a herb dressing
6 British Blacktail Medium Free Range Eggs
230g pack Greek style side salad

Preheat the grill. Heat a drop of oil in a medium ovenproof frying pan. Pat the potatoes dry, slice, then cook for 5 minutes until golden in places.
Tear the drained chargrilled vegetables into the pan and cook until sizzling, stirring occasionally.
Beat the eggs, season and pour them in. Give the pan a little shake, then cook gently without disturbing until the eggs are almost set.
Scatter with the feta and olives from the salad and briefly pop under the grill until golden and the eggs have fully set. Toss the rest of the salad with the dressing, season and serve together.

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