Pea and onion frittata

pea and onion frittata

This pea and onion frittata is perfect for a healthy meat-free meal. It’s not only filling, but inexpensive and easy enough to whip up after a busy day. Save your leftovers for lunch the next day for a packed lunch or picnic – the Spanish often eat a slice for lunch in a roll. It will keep well in the fridge for up to three days.

The frittata is cooked in a frying or sauté pan and then transferred into the oven to finish, which means a pan with a metal handle is required. Play around with your ingredients – add some ham or chicken – to suit your tastes and create the perfect family meal.

Approx cost: £1.53 or 38p per portion

Serves: 4

Total time: 30 minutes


  • 8 medium eggs
  • 2 tablespoon olive oil
  • 1 onion (peeled and finely chopped)
  • 100g frozen green peas
  • 150g cheese (grated)


  • Break the eggs and beat with a fork
  • Heat 1 tablespoon of the oil in a frying pan, add the onions and fry for 4 minutes
  • Add the peas and fry for 2 minutes, stirring all the time
  • Add the onions and peas to the egg mixture
  • Heat another tablespoon of oil in the frying pan, when it is hot, pour in the egg mixture
  • Season with salt and cracked black pepper
  • Cook on low heat until the frittata cooks and sets at the side of the pan