Serves 4
Ready in about 45 minutes
Freezer Friendly
Syns - Extra Easy Free
Ingredients
255g/9oz potatoes, peeled and cut into 1cm/½in cubes
sale and freshly ground black pepper
198g/7oz lean turkey breast, cut into 1cm/½in cubes
1 onion, peeled and sliced
3 garlic cloves, peeled and thinly sliced
198g/7oz frozen peas
198g/7oz bottled roasted red peppers in vinegar, drained and roughly chopped
4 large eggs
4 tbsp freshly chopped tarragon or 1 tbsp dried tarragon
mixed salad, to serve
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain and set aside.
2. Heat a 22cm/9in heavy-based, non-stick frying pan over a high heat. Add the turkey to the pan with the sliced onions. Cover the frying pan with a saucepan lid and sweat the ingredients over a gentle heat until the onion becomes soft and slightly golden. Add the potatoes, garlic, peas and red peppers to the pan. Stir-fry for 2-3 minutes.
3. Meanwhile whisk the eggs in a clean bowl until they are slightly frothy. Season well and add the tarragon. Pour over the egg mixture into the pan and stir briefly to distribute the ingredients evenly. Cook over a medium heat for 8-10 minutes or until the base of the mixture has set.
4. Remove the frittata from the heat and place under a medium-hot grill for 3-4 minutes or until the top is golden and set. Cut into thick wedges and serve with a mixed salad.
Freezer Friendly
Syns - Extra Easy Free
Ingredients
255g/9oz potatoes, peeled and cut into 1cm/½in cubes
sale and freshly ground black pepper
198g/7oz lean turkey breast, cut into 1cm/½in cubes
1 onion, peeled and sliced
3 garlic cloves, peeled and thinly sliced
198g/7oz frozen peas
198g/7oz bottled roasted red peppers in vinegar, drained and roughly chopped
4 large eggs
4 tbsp freshly chopped tarragon or 1 tbsp dried tarragon
mixed salad, to serve
Method
1. Boil the potatoes in a large saucepan of lightly salted water for 7-8 minutes. Drain and set aside.
2. Heat a 22cm/9in heavy-based, non-stick frying pan over a high heat. Add the turkey to the pan with the sliced onions. Cover the frying pan with a saucepan lid and sweat the ingredients over a gentle heat until the onion becomes soft and slightly golden. Add the potatoes, garlic, peas and red peppers to the pan. Stir-fry for 2-3 minutes.
3. Meanwhile whisk the eggs in a clean bowl until they are slightly frothy. Season well and add the tarragon. Pour over the egg mixture into the pan and stir briefly to distribute the ingredients evenly. Cook over a medium heat for 8-10 minutes or until the base of the mixture has set.
4. Remove the frittata from the heat and place under a medium-hot grill for 3-4 minutes or until the top is golden and set. Cut into thick wedges and serve with a mixed salad.
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