Delicious served warm or cold.
(1 votes)
Cook: 25 Mins
Serves: 4
Price: 76p per serving
Nutritional Information
Each 219g serving contains
Energy
1165kj
278kcal
1165kj
278kcal
14%
Fat
16g
16g
Med
23%
23%
Saturates
3.8g
3.8g
Med
19%
19%
Sugars
3.9g
3.9g
Low
4%
4%
Salt
0.35g
0.35g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
532kj/127kcal
Typical energy values per 100g:
532kj/127kcal
Ingredients
4 spring onions, trimmed and sliced
1 pointed red pepper, de-seeded and diced
2 tbsp olive oil
300g new potatoes, cooked and cubed
100g frozen peas, cooked and drained
6 large free-range eggs
Method
1
Cook the spring onions and red pepper in olive oil, in a medium sized, non-stick frying pan, over a low heat until tender. Add the potatoes, increase the heat and cook for a few minutes. Add the peas and stir to distribute the vegetables slowly.
2
Pre-heat the grill. Lightly beat the eggs and season well. Pour into the pan and cook over a low heat, without stirring, until almost cooked.
3
Put under the grill and cook until just set. Slide on to a plate and serve warm or cold, cut into wedges or squares.