• 400g British new potatoes
  • 1 tablespoon medium olive oil by Sainsbury's
  • 1 onion, peeled and finely sliced
  • 5 large British free range Woodland eggs, lightly beaten
  • 100g Sainsbury's Greek feta, crumbled
  • 150g Sainsbury's frozen British garden peas, defrosted
  • ½ x 28g pack fresh mint, roughly chopped
  • 250g baby plum tomatoes, halved, to serve


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Place the potatoes in a large pan and cover with cold water. Bring to the boil and cook for 10 minutes, until tender. Drain the potatoes, let cool slightly then slice into thin rounds.

  2. 2

    Heat the olive oil in a 25cm non-stick, ovenproof frying pan and cook the sliced onion for 5 minutes, until soft.

  3. 3

    Add the potato slices, beaten eggs, crumbled feta, peas and mint to the pan and stir to combine. Leave over a medium heat for 5 minutes, until the bottom of the frittata has set.

  4. 4

    Transfer the pan to the oven and cook for 20-25 minutes, until the frittata has fully set. Cut into wedges and serve with the halved baby plum tomatoes.

  5. 5

    * Please note, this recipe is not suitable for vegetarians as it contains feta.

Nutritional Details

Each serving provides
  • Energy 1214kj 290kcal 15%
  • Fat 14.8g 21%
  • Saturates 6.3g 32%
  • Sugars 6.0g 7%
  • Salt 0.8g 13%

% of the Reference Intakes

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