Summer vegetable & goat’s cheese frittata

Summer vegetable & goat’s cheese frittata

Summer vegetable & goat’s cheese frittata

Serves Serves 4
Time Cooks In20 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 239 12%
  • Fat 15.9g 23%
  • Saturates 6.6g 33%
  • Sugars 2.1g 2%
  • Protein 17.4g 35%
  • Carbs 4.9g 2%
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones
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Ingredients

  • 100 g French beans
  • 6 spring onions
  • 3 sprigs of fresh mint
  • 150 g fresh or defrosted frozen peas or small broad beans, shelled
  • 6 large free-range eggs
  • 1 knob of unsalted butter
  • 40 g goat's cheese
  • Parmesan cheese , for grating
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The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones
Tap For Ingredients

Method

  1. Preheat your grill to medium, or your oven to 180ºC/gas 4.
  2. Bring a pan of water to the boil. Trim the ends of the beans, then cut them into 3cm lengths. Trim the spring onions and chop them up, then pick and chop up most of the mint.
  3. Cook the beans in the saucepan 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. Beat the eggs together with a whisk, then whisk in a pinch of black pepper and most of the chopped mint.
  5. Melt the knob of butter in an ovenproof frying pan, add the spring onion and cook gently for about 5 minutes until soft.
  6. Add the drained veg to the pan, then pour in the minty egg mixture. Cook for 2 minutes, then very carefully take the pan off the heat.
  7. Crumble and grate the cheeses over the frittata, then grill or bake for 5 to 7 minutes, or until set and golden on top.
  8. Scatter over the remaining mint and serve the frittata warm or cold with a green salad.

Tips

During spring, you can try using asparagus in this recipe. Snap off the woody ends, then prepare and cook it in the same way as the French beans.

If anyone is iffy about eating goat’s cheese, substitute ricotta, which has a much milder flavour.

Jamie Magazine
Recipe From

Jamie Magazine

By Anna Jones