The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Easy-peasy summer frittata & potato salad
A meal that embodies everything that’s great about summer dining. The courgette, pea and mint frittata tastes like you’ve just raided the allotment, while the colourful side of lettuce and tomatoes adds a welcome bit of crunch. This recipe also features the ultimate potato salad (complete with roasted spring onions and roasted spuds).
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 4 spring onion
- 1 courgette
- 1 handful of fresh mint
- 150g peas
- 500g potatoes
- 4 eggs (Eggs) (free range medium egg)
- 110g baby tomatoes
- 1 little gem lettuce
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 513
Protein: 30g
Carbs: 67g
Fat: 13g
Ingredients
- 1000g potatoes
- 8 spring onion
- 2 courgette
- 1 handful of fresh mint
- 8 x eggs (Eggs) (free range medium egg)
- 150g peas
- 2 little gem lettuce
- 200g baby tomatoes
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 477
Protein: 28g
Carbs: 62g
Fat: 12g
Easy-peasy summer frittata & potato salad
A meal that embodies everything that’s great about summer dining. The courgette, pea and mint frittata tastes like you’ve just raided the allotment, while the colourful side of lettuce and tomatoes adds a welcome bit of crunch. This recipe also features the ultimate potato salad (complete with roasted spring onions and roasted spuds).
Cook time:
40 mins
Cuisine:
British
Food group:
Dairy
Allergens: Eggs, Milk
Cooking Instructions
Roast the potatoes
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the potatoes into 1cm cubes, and slice the spring onions into 2cm pieces. Put the potatoes on a baking tray lined with baking paper, spritz with cooking spray, lightly season and roast for 25 mins.
- Add the spring onions to the tray and roast for 5 mins.
Cook your frittata
- Meanwhile, dice the courgettes into 1cm chunks, and finely chop the mint leaves. Crack the eggs into a mixing bowl and whisk with a fork.
- Spritz a non-stick, ovenproof frying pan with cooking spray and put it over a medium-high heat. Tip in the courgettes and fry for 3-4 mins.
- Add the peas and half the mint. Pour in the eggs and swirl them around the pan to cover all of the veg. Lightly season and cook for 2 mins, then transfer the pan to the oven and cook for 5-6 mins, until the eggs are set and golden brown on top.
Sort that salad
- Trim the lettuces and roughly chop, then quarter the tomatoes. Combine both in a mixing bowl and toss.
Add your final touches
- Transfer the frittata to a board and cut into 4 wedges (8 wedges for 4 portions).
- In a large mixing bowl, combine the warm potatoes, spring onions and remaining mint with the yogurt and mix well.
- Serve 2 wedges of frittata per person with the potatoes and salad.