This simple and tasty vegetable frittata recipe is a really great way to use up leftover veg and easy enough that you can give a few of the preparation jobs to some little helpers if you have them.
What you need:
A selection of veg (e.g. potatoes, broccoli/calabrese, peas, broad beans, kohlrabi, peppers, mushrooms etc.) you’ll need enough to fill a large ovenproof pan or pot with a layer of about 3-4 cm.
2 spring onions
Chopped herbs (e.g. chives, but whatever you fancy, really)
About 80 g feta
What to do:
- Cut all the larger veg into smaller chunks and remove the peas and beans from their pods.
- Soften all the veg, starting with the ones that need longest. Put the potato and kohlrabi chunks in a pot, cover with water, add some salt, cover with a lid and bring to the boil. As soon as the water boils, add the other vegetables and close the lid again to steam the veg for a few minutes before draining them well. They shouldn’t take long, but it really depends how soft you like them.
- Meanwhile, put an ovenproof pan on the cooker at medium heat and sweat the chopped spring onions (along with the torn up mushrooms if you’re using them) in a little oil for a couple of minutes.
- Prepare the eggs by mixing them together with the chopped herbs, seasoning well with salt and pepper. Put all your softened veg on top of the onions into the pan and pour over the egg mixture.
- Preheat the oven to 180° or turn on the grill. Leave the pan on the cooker at a low to medium heat until the egg is partly set. Crumble the feta on top and put back in the oven until the top is nice and brown.
Image courtesy of the crunchy radish
Thanks to Meike for this recipe!