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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g green peas
  • 300 g green beans
  • 1 head of broccoli
  • 6 large eggs
  • 1 Tbsp olive oil

Method
 

  1. 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
  2. Blanche the vegetables in salted water for 2 minutes, rinse immediately with cold water & drain.
  3. In a large bowl, beat the eggs. Add the vegetables. Add salt and pepper to taste.
  4. 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.
  5. Meanwhile turn on the grill.
  6. When the middle is jelly-like, put the pan under the grill for about 5 minutes, until brown.
  7. Serve with crusty bread and a herby green salad.