Frittata

Name: Frittata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g potatoes, cut into 2.5 pieces (or halved new potatoes); 2 cloves of garlic, crushed; 1 courgette, sliced; 125 g tenderstem broccoli tips; 200 g asparagus, stems chopped; 100 g feta, crumbled; 50 g peas; 4 spring onions, sliced; Fresh basil and mint or thyme; Fresh basil and mint or thyme; Fresh basil and mint or thyme; 8 eggs; 400 g potatoes, cut into 2cm pieces (no need to peel them); 2 tbsp olive oil; 1 onion, chopped; 150 g sun-dried tomatoes, chopped; 250 g halloumi, cubed; 1 tbsp chopped fresh mint; Salt and pepper; Salt and pepper

Preparation info

Serves:
6

Difficulty
Easy
Ready in
25 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

A frittata screams summer and there are any number of variations you can play with. These two options offer very different flavours but are both delicious. Just as good eaten cold, they also keep well in the fridge for a few days making them perfect for snacks and picnics.

Ingredients

Green Veg & Feta

10 eggs
400 g potatoes, cut into 2.5 pieces (or halved new potatoes)
2

Snack
Vegetarian
Gluten-free
Summer

Method

Whisk the eggs with some salt and pepper. Simmer the potatoes for 5 minutes, then drain thoroughly. Heat the oil in an ovenproof frying pan and colour the potatoes for 5 minutes.

Either

Add the garlic, courgette, broccoli, peas and asparagus to the pan along with half the feta. Pour over the eggs and add the spring onions, herbs and the remaining fe