Summer fritatta

19 Jul 2018


Frittatas are a winner in my house, they require minimum effort with maximum impact. It's the perfect summer dish to make when you have some left over veg - almost any veg works in this recipe, and leftover cooked veg work too - think roast/boiled potatoes, cooked beets, those stray bit of herbs.  Team it up with a salad or have it as part of a selection of dishes. I find them incredibly filling and super nutritious to boot.


Rapeseed oil
450g new potatoes
Approx 75g rainbow chard , tough stems removed and thinly shredded
1/2 large courgette or 1 small courgette, thinly sliced into discs
1 large onion or 2 small onions, thinly sliced
30g peas (fresh if possible but frozen will do!)
8 eggs
Approx 50-75g of goats cheese
Salt & pepper


1. Place the new potatoes into a large pan of salted water and boil for approximately 10 minutes or until they have only just softened. Meanwhile slice the onions and courgettes and add these to a large non-stick frying pan with a glug of oil. Once the potatoes have cooked drain the water and set to one side,  continue to cook the onions and courgettes until both soften and have a little colour.
2. Preheat the oven to 180 ºC. Once the potatoes are cool enough to handle slice them up into roughly 5 cm discs and add to the pan with onions and courgettes followed by the chard and peas. Give them a good stir and season well.
3. Beat eggs together in a bowl  and crumble in the goats cheese then gently fold in. Pour over the veg pan and cook gently without stirring until the eggs start to set. Finish this off in the preheated oven for a further few minutes to ensure the egg is set.
4. Served warm or cold and perfect for sharing. I'm partial to a dollop of chili sauce on the side!

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