16
Jun
Summer Frittata
By Rachel Davies
This isn’t so much a recipe as a way of using up vegetables when there’s a glut.
I feel so guilty when vegetables that were once beautiful end up rotting in the back of the fridge, so this is how I used the leeks, spring onion, asparagus and courgette that needed some attention.
Feel free to substitute other vegetables, or mix in some feta, add cumin or other spices, throw in a diced red chilli, sprinkle some coriander, parsley or mint on top, and play around with this. It’s really just a quick meal when you want something fresh and tasty.
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Spring Vegetable Frittata
Serves 3-4
Ingredients
2 leeks, washed, trimmed and sliced
2 courgettes, sliced
2 spring onions, sliced
1 bunch asparagus, stems trimmed and sliced, tips set aside
8 eggs, beaten
Salt and pepper
Parmesan
Method
- Preheat the grill to high.
- Heat some oil in a large, non-stick saucepan and add the leek and courgette. Cook, browning slightly for about 8 minutes. Add the sliced asparagus stem and spring onion and cook for another minute.
- Season the beaten eggs with salt and pepper, pour the egg over the vegetables and allow to cook for a few minutes until mostly set.
- Add the asparagus tips to the pan and place under the grill to cook the top for a few minutes, or until just set.
- Grate generous amounts of parmesan over the frittata and serve in slices.
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