Frittata with summer veg and goat’s cheese

Gill Meller

Gill Meller

30th May 2014
Gill Meller

Frittata with summer veg and goat’s cheese

Frittata with summer veg and goat’s cheese - © Simon Wheeler. Taken from River Cottage Veg Every Day by Hugh Fearnley-Whittingstall, published by Bloomsbury.

A traditional frittata is a lovely way to celebrate the arrival of early summer veg. If you have some cooked new potatoes to hand, or indeed any other leftover veg, you can use them here – but cooking them from scratch doesn’t take long. I like to use two or three different green veg.


  • SERVES 4–6
  • 400g new potatoes
  • About 300g mixed summer veg, such as asparagus, French beans, shelled young broad beans, shelled or frozen peas (defrosted), broccoli
  • 2 tablespoons rapeseed or olive oil
  • 2 bunches of spring onions, trimmed and roughly chopped
  • A good handful of chives and/ or flat-leaf parsley, chopped
  • 7 large or 8 medium eggs
  • About 75g medium-strong goat’s cheese (hard or soft, it doesn’t matter)
  • Sea salt and freshly ground black pepper


Cut the new potatoes into 5mm slices.
Put them into a large pan, cover with plenty of water, add salt and bring to the boil.
Meanwhile, if using, cut French beans and asparagus into 3–4cm lengths; cut broccoli into small florets.
When the potatoes come to the boil, add the green vegetables.
Once the water has returned to the boil, reduce the heat and simmer for 3–4 minutes, by which time all the veg should be just tender.
Drain well.
Preheat the oven to 180°C/Gas Mark 4, or preheat the grill to medium.
Heat the oil in a large non-stick frying pan (about 28cm) over a medium heat.
Add the spring onions and sweat for about 5 minutes, until soft.
Add the drained vegetables and herbs and toss with the
Turn the heat to medium-low.
Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan.
Cook gently, without stirring, until the egg is about two-thirds set, with a layer of wet egg still on top.
Crumble or roughly chop the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or grill for a further 4–5 minutes, until the egg is all set and the top is starting to colour.
Leave to cool slightly, then slide the frittata out on to a plate or board.
Serve warm or cold, cut into slices.

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