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Duck egg frittata with peas & beans

Duck egg frittata with peas & beans

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Duck egg frittata with peas & beans

Serves 4–6

Cooks In25 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 250 13%

  • Fat 14g 20%

  • Saturates 4.5g 23%

  • Sugars 2.3g 3%

  • Protein 16.6g 33%

  • Carbs 12.7g 5%

Of an adult's reference intake


  • 300 g Jersey royal potatoes
  • 150 g small broad beans
  • 6 spring onions
  • 1 green chilli
  • 1 tablespoon olive oil
  • 1 bunch of dill
  • 6 duck eggs
  • 150 g frozen peas , defrosted
  • 1 punnet of cress
  • 70 g fresh goat's cheese

Recipe From

Jamie Magazine

By Joss Herd


  1. Cook the potatoes in boiling water until cooked but not too soft, then set aside to cool.
  2. Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
  3. Finely chop the spring onions and chilli. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft.
  4. Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
  5. Chop the dill, add to the eggs and beat. Season well.
  6. Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
  7. Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
  8. Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.

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