Summer vegetable frittata
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
Method
- 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.