Seasonal Frittatas

Frittatas are a quick and easy way to get lots of vegetables into a meal while delivering on protein too. Almost anything goes when it comes to combinations and ingredients, so they’re brilliant for using up leftovers, lonely veggies or last bits of cheese. As the frittata mixture cooks relatively quickly, if you want to add squash, pumpkin or roots (carrots, beets, potatoes etc.), steam or roast them first to sweeten and soften them a bit. Softer vegetables, like courgettes, peppers or tomatoes and any greens, can be grated or chopped before adding them raw to cook with the eggs. I like to keep things seasonal, if possible, so here are four variations that celebrate what’s growing at any particular time of year. These are lovely served alongside My Favourite Green Salad. Each frittata serves 4 VEGETARIAN / GF / (DF) / KIDS