Summer vegetable frittata
28 Aug 2015
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
Summer garden vegetables are perfect to throw together in quick & easy dishes. This summer vegetable frittata is a good example - it's ready in no time! It's healthy and filling too - ideal for a weekend brunch or a light, summery lunch. You can swap the vegetables and use other summer produce - such as broad beans, asparagus or courgette.
Ingredients
- 300g green peas
- 300g green beans
- 1 head of broccoli
- 6 large eggs
- 1 Tbsp olive oil
Instructions
- Cut the green beans into 3 cm pieces. Tear off the broccoli roses from the stem - if they are too big, cut them in half
- Blanche the vegetables in salted water for 2 minutes, rinse immediately with cold water & drain.
- In a large bowl, beat the eggs. Add the vegetables. Add salt and pepper to taste.
- Heat the oil in a large, oven-proof pan. Pour in the mixture and let it spread out evenly. Turn the heat down and cook for 20 minutes at low temperature.
- Meanwhile turn on the grill.
- When the middle is jelly-like, put the pan under the grill for about 5 minutes, until brown.
- Serve with crusty bread and a herby green salad.
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Categories
- Meal Type: - Brunch - Everyday - Grill - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Fusion
- Ingredients: - Eggs - Greens & Salads - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Gluten Free - Healthy - Low Carb - Vegetarian
- Skill Levels: - Easy
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