Green Pea, Potato and Goat's Cheese Frittata

This frittata layers thinly sliced baby potatoes, sweet green peas, and tangy crumbled goat's cheese into a simple egg base that cooks on the stovetop and finishes under the grill. It is one of those meals that looks like it took more work than it actually did, and it tastes just as good at room temperature as it does warm.

A Versatile Recovery Meal

With 19g of protein and 16g of carbs per serving, this frittata sits in a useful spot for runners. The potatoes provide starchy carbohydrates to help replenish glycogen after a moderate effort, while the eggs and goat's cheese supply protein for muscle repair. It works equally well as a post-run breakfast, a light lunch, or a quick weeknight dinner alongside a salad.

Make It Ahead

Frittatas are one of the best meal prep options because they store well in the fridge for 2 to 3 days and reheat easily. You can slice it into wedges, wrap them individually, and grab one on your way out the door. This is especially useful during heavy training weeks when you need reliable, protein-rich meals without spending a lot of time cooking every day.

The recipe calls for baby potatoes, but you can substitute sweet potatoes if you prefer. Just make sure to slice them thin enough that they cook through in the initial frying step before you add the eggs.