Pork and vegetable frittata

This tasty dish using leftover pork will impress family and friends

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Nutrition (per portion)

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Image of a pork and vegetable fritatta

Serves: 4


Prep Time:

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  • 3 tbsp light olive oil
  • 500g waxy potatoes, peeled and cut into 1cm cubes
  • 1 large onion, finely sliced
  • 6 large free-range eggs
  • 1 tsp smoked paprika
  • 4 tbsp finely chopped flat-leaf parsley
  • 200g cooked roast pork, cut into 1.5cm cubes
  • 1 x 170g jar chargrilled peppers, drained and chopped
  • 200g frozen peas
  • Salad, to serve


  1. Preheat the grill to its highest setting. Heat the oil in a large sauté pan and gently fry the potatoes and onion for about 20 mins, until golden and soft. Whisk the eggs lightly together in a jug with the smoked paprika and chopped parsley.
  2. Next, heat a splash of oil in a 23cm non-stick frying pan, add the potato and onions, followed by the pork, peppers and peas. Season to taste.
  3. Pour in the egg mixture, moving the ingredients around with a fork before leaving to gently cook over a medium heat for about 10 mins or until the egg is just set.
  4. Finish cooking the frittata under the grill for 2-3 mins until golden. If serving cold, leave to stand in the pan then cut into wedges. Serve with some green salad leaves.
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