This is a great Monday dish to use up leftover vegetables from Sunday lunch. But it’s also quick and easy to cook them from fresh.
400g new potatoes
300g summer veg (such as asparagus, French beans, Garden peas, Broccoli etc)
2 bunches of Spring onion roughly chopped
Handful chopped parsley or chives
7-8 medium eggs
75g Lavistown cheese
Sea salt and freshly ground pepper
Sunflower or rapeseed Oil for frying
Cut potatoes into slices. Put in a large pan, cover with water and a pinch of salt and bring to the boil. Cut the veg into small pieces. Once the potatoes have come to the boil, add the vegetables, and simmer for 3-4 minutes until they are just tender. Drain well.
Preheat the oven to gas 180, or preheat the grill to medium. Heat the oil in a non-stick pan. Add the spring onions and sweat for about 5 minutes. Add the drained vegetables and herbs to the onion. Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan. Cook gently without stirring until the egg is slightly firm but with runny egg on the top. Sprinkle the top with grated Lavistown and transfer to the oven for 4 to 5 minutes, until the egg is set.
Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold cut into slices.
See our shop for products used in this recipe