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Spring Vegetable Frittata - thelastfoodblog.com
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Spring Vegetable Frittata

A light spring vegetable frittata with a radish & cucumber salad
Course Lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • FOR THE FRITTATA:
  • 6 large free range eggs
  • 225 g baby potatoes , cooked
  • 120 g of asparagus
  • 100 g garden peas , fresh or frozen
  • 6 medium spring onions , chopped
  • 100 g feta
  • 1 tbs olive oil
  • 1 tbs fresh thyme leaves
  • A pinch of sea salt
  • A little freshly ground black pepper
  • FOR THE SALAD
  • 100 g mixed salad leaves
  • 6 radishes , washed and sliced thinly
  • 1/2 a cucumber , sliced
  • 1 tbs extra virgin olive oil
  • The juice of half a lemon
  • A small pinch of sea salt
  • A little freshly ground black pepper

Instructions

  • TO MAKE THE FRITTATA:
  • Preheat the oven to 200 degrees C, I use a fan assisted electric oven, please adjust according to your oven.
  • In a large bowl whisk the eggs, add the sea salt, black pepper, thyme, spring onions and peas. If you are using frozen peas, thaw them in a bowl of water first.
  • Crumble in the feta and mix a little.
  • Add the sliced potatoes and gently mix them in, trying not to break then up.
  • Heat a large skillet or oven proof pan over a medium heat, add the olive oil.
  • Pour the egg mixture into the pan and then add the asparagus.
  • Cook for about 2 to 3 minutes and then transfer it to the oven and cook for 15 to 20 minutes or until it is golden and cooked through, you can check it's cooked by inserting a clean knife into the centre of the frittata, it should come out clean.
  • Serve immediately with the salad.
  • TO MAKE THE SALAD:
  • Add all the ingredients to a salad bowl and toss, serve immediately.