Directions:
- Heat a non-stick frying pan and add in the oil. Add the onions and cook until golden.
- Tip in the cooked potatoes and pancetta and fry together to colour the potatoes and cook the pancetta.
- Meanwhile gently whisk the eggs together and season with salt and pepper.
- Spread the vegetables in the pan out evenly and pour over the egg mixture. Add the tomatoes and scallion and gently ease around the edge with a palette knife.
- Cook for a minute or two to set the bottom, then put under a preheated grill to cook the top. Sprinkle over the grated cheese which will melt in the heat.
- To serve: dress the arugula with the oil and balsamic. Serve with a wedge of the frittata.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 746.09 Kcal (3124 kJ) | ||
| Calories from fat | 450.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.05g | 77% | |
|---|---|---|---|
| Cholesterol | 362.94mg | 121% | |
| Sodium | 805.97mg | 34% | |
| Potassium | 1227.55mg | 26% | |
| Total Carbs | 52.72g | 18% | |
| Sugars | 21.82g | 87% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 24.73g | 49% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 1.9mg | 63% | |
| Iron | 4.3mg | 24% | |
| Calcium | 226.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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