Summer vegetable & goat's cheese frittata

Summer vegetable & goat's cheese frittata

main courses | serves 4

Frittata is like a dense omelette and is a great way to get your kids eating their greens with gusto. If you want to make the dish more substantial, you could always add some cooked and sliced new potatoes.

1. Preheat your grill to medium, or your oven to 180C/gas 4.
2. Bring a pan of water to the boil. Have the kids carefully trim the ends of the beans, and then cut them into 3cm lengths. Trim the spring onions and chop them up, then chop up most of the mint.
3. Cook the beans in the pan of boiling water for 5 minutes, adding the peas or the broad beans for the final 2 minutes of cooking time. Drain all the veg in a colander and set aside.
4. Get the kids to beat the eggs together with a whisk, then whisk in a pinch of ground black pepper and the chopped mint.
5. Melt the knob of butter in an ovenproof pan, add the spring onion and cook gently for about 5 minutes until soft. Add the drained veg to the pan, then pour in the minty egg mixture.
6. Cook for 2 minutes, then very carefully take the pan off the heat. The kids can crumble and grate the cheeses over the frittata. Grill or bake it for 5–7 minutes until set and golden on top. Scatter over the remaining mint and serve the frittata warm or cold with a green salad.

 

Recipe Anna Jones
Photo Sam Stowell


from Issue 31

ingredients

• 100g french beans
• 6 spring onions
• 3 mint sprigs, leaves picked
• 150g fresh or defrosted frozen peas or small broad beans, shelled
• 6 eggs
• A knob of butter
• 40g goat’s cheese
• Parmesan, for grating
• Green salad, to serve

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