Potato, pea & cheese frittata

• Free range eggs (15 pack)8
• White potatoes400g
• Frozen garden peas150g
• Spring onions (bunch)1
• Mature cheddar80g
• Vegetable oilstore cupboard20ml
• Salad tomatoes (6 pack)3

Plus salt and pepper. About £3.32 for the amounts used.

Method

1. 1

   Slice 400g potatoes thinly and boil for 6 minutes, adding 150g frozen peas for the last 2 minutes. Drain.

2. 2

   Beat 8 eggs with 60g grated cheddar, sliced spring onions and salt and pepper.

3. 3

   Heat 2 tbsp oil in a medium non-stick frying pan, add the potatoes and peas, pour over the eggs and cook gently for 8 minutes until almost set.

4. 4

   Scatter with the remaining 20g cheese and finish under a hot grill for 3 minutes. Serve in wedges with 3 sliced tomatoes.