Summer Vegetable Frittata

• 10large free-range eggs
• 150 gfrozen broad beans, defrosted and podded
• 2courgettes, halved lengthways and thinly sliced into half-moons
• 150 gfrozen peas, defrosted
• 4spring onions, thinly sliced
• 2garlic cloves, finely grated
• ½ tspchilli flakes
• 60 mlwhole milk
• 2 tbspolive oil
• 120 gsoft goat's cheese, crumbled
• 10 gfresh mint leaves, roughly torn
• 10 gfresh flat-leaf parsley, roughly chopped
• ½cucumber, thinly sliced
• 2 tbspextra virgin olive oil
• 80 gmixed salad leaves
• 1lemon, juice only
• Fine salt and black pepper
• ½ tspchilli flakes (optional)
• 1pinch flaky sea salt (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• 10 gmint leaves (optional)

Method

1. 1Preheat the oven to 200°C fan. Lightly oil a 30 x 20cm baking tray or ovenproof dish and line the base with baking paper.
2. 2Heat the olive oil in a large frying pan over a medium-high heat. Add the courgette slices and cook for 5–6 minutes, stirring now and then, until golden at the edges and just tender.
3. 3Add the spring onions and grated garlic and cook for 1–2 minutes until fragrant and softened, the kitchen smelling sweet and green.
4. 4Tip in the defrosted peas and podded broad beans and stir through for 1 minute until warmed and vivid green. Remove from the heat.
5. 5Crack the eggs into a large bowl, add the milk and season generously with salt and pepper. Whisk until fully combined and slightly frothy.
6. 6Stir the cooked vegetables, most of the torn mint and all of the parsley into the egg mixture.
7. 7Pour into the prepared tray. Dot the crumbled goat's cheese evenly across the top and scatter over the chilli flakes.
8. 8Bake for 18–22 minutes until the frittata is set with no wobble in the centre and lightly golden on top.
9. 9While it bakes, toss the salad leaves and cucumber with the extra virgin olive oil and lemon juice in a wide bowl. Season to taste.
10. 10Remove the frittata from the oven and rest for 3–4 minutes before slicing into generous squares.
11. 11Finish with the reserved mint, a pinch of chilli flakes, a drizzle of extra virgin olive oil, a squeeze of lemon and a pinch of flaky sea salt.

Per serving

kcal

536

protein

32.3g

fibre

4.8g

carbs

19g

fat

37.3g