Spring frittata

Tomato toasts, watercress & pea salad

Spring frittata

Spring frittata

Serves Serves 4
Time Cooks In15 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 468 23%
  • Fat 28.8g 41%
  • Saturates 8.6g 43%
  • Sugars 5.4g 6%
  • Salt 1.8g 30%
  • Protein 28.3g 57%
  • Carbs 21.7g 8%
  • Fibre 5.5g -
Of an adult's reference intake
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Method

Ingredients

  • FRITTATA
  • 2 firm medium green or yellow courgettes
  • 1 bunch of fresh mint , (30g)
  • olive oil
  • 8 large free-range eggs
  • ½ teaspoon truffle oil
  • 1 pinch of cayenne pepper
  • 4 sprigs of fresh thyme
  • 40 g pecorino cheese
  • 1 fresh red chilli
  • 20 g feta cheese
  • TOASTS
  • 4 slices of ciabatta , (2cm thick)
  • 1 clove of garlic
  • 4 ripe cherry tomatoes
  • 1 teaspoon dried oregano
  • SALAD
  • extra virgin olive oil
  • 1 lemon
  • 150 g fresh podded peas
  • 100 g watercress
  • 1 celery of heart
Tap For Method
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Ingredients

Method

  1. Get your ingredients out and a food processor (fine grater and fine slicer). Turn the oven grill to high, and place a 26cm ovenproof frying pan and a griddle pan on high heats.
  2. Grate 2 firm green or yellow courgettes in the processor, put into a bowl, season well with sea salt, tear in a few leaves from 1 bunch of fresh mint (30g), then toss and squeeze to get rid of the excess salty liquid.
  3. Put 1 teaspoon of olive oil into the frying pan, sprinkle in the courgettes and fry for a few minutes, stirring often.
  4. Beat 8 large eggs in a bowl with ½ a teaspoon of truffle oil, 1 pinch of cayenne pepper, the leaves from 4 springs of fresh thyme and 20g of finely grated pecorino, then pour the mixture over the courgettes.
  5. Stir and mix for 1 minute, then finely grate over 20g of pecorino and put on the top shelf under the grill until cooked through, fluffy and golden (roughly 5 minutes).
  6. Put 4 slices of ciabatta on the griddle, turning when golden. Pour 2 tablespoons of extra virgin olive oil on to a serving platter, squeeze over the juice of 1 lemon and season with a pinch of salt and black pepper.
  7. Roughly chop the rest of the leafy top half of the mint and scatter over the platter with 150g fresh podded peas and 100g of watercress.
  8. Swap to the fine slicer in the processor, then remove the outer celery sticks from 1 celery heart (save for another day), slice just the bottom half of the heart and add to the salad with the finely sliced leafy tops.
  9. Remove the toasts to a nice serving board, rub each one with the cut side of 1 garlic clove and squash 1 ripe cherry tomato onto each, then sprinkle with a little oregano and 1 teaspoon of extra virgin olive oil.
  10. Finely slice 1 fresh red chilli, then slide the frittata on to the board, scatter with the chilli, crumble over 20g of feta and serve with the salad, tossing gently at the last minute.
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver