For a quick and easy light summer lunch or supper you can’t beat a frittata. Made with eggs, seasonal veg and flavoured with fresh mint plus some salty crumbled feta cheese, it’s delicious hot or cold.
Serve with a fresh heritage tomato salad lightly dressed with sherry vinegar, a drizzle of virgin olive oil and simply seasoned with some freshly ground salt and pepper.
Kitchen tools needed:
- Cole & Mason Derwent Salt and Pepper Mills
- Cole & Mason Ashden Acacia Mezzaluna
Prep: 10 mins
Cook: 25 mins
- 350g new potatoes, thickly sliced
- 2 tbsp olive oil
- 1 red onion, peeled and cut into slim wedges
- 1 courgette, cut into small chunks
- 140g frozen peas,
- 8 medium eggs
- 50ml milk
- 2 tbsp freshly chopped mint
- salt and freshly ground black pepper
- 75g feta cheese, crumbled
- rocket leaves, to serve
- Par-boil the potato slices in a large pan of lightly salted water for 4-5 minutes until almost tender. Drain well and set aside. Place the peas in a heatproof bowl and pour just boiled water over to cover. Leave for 1 minute then drain well and refresh under cold running water.
- Heat the oil in a large non-stick frying pan (see Tips) over a medium heat. Add the onion and courgette and cook for 5 minutes, until softened and turning golden. Add the potatoes and peas to the pan and stir to gently mix.
- Beat the eggs, milk and mint together in a large jug and season well with salt and freshly ground black pepper. Pour the mixture into the pan. Lower the heat and cook gently for 5-6 minutes until nearly set and the base of the frittata is turning golden. Meanwhile, preheat the grill to medium-high.
- Scatter over the feta cheese and place the pan under the grill. Cook for a further 5-7 minutes or until the top of the is set and golden. Serve from the pan topped with rocket, along with a tomato side salad, if you like.
- You will need a good quality non-stick frying pan for this recipe otherwise the cooked frittata may stick to the base. It needs to be about 28cm in diameter and 3-4cm deep.
- To serve the frittata cold, gently ease it out of the pan onto a chopping board. Leave to cool completely then cut into wedges. Wrap the wedges in baking paper and store in an airtight container in the fridge until required. Eat within one day of making.
- You can vary the veg filling if you like, try replacing the potato with sweet potato and the peas with broad beans or edamame beans.