Summer Vegetable Frittata

Ingredients

• 10 large free-range eggs
• 150g frozen broad beans, defrosted and podded
• 2 courgettes, halved lengthways and thinly sliced into half-moons
• 150g frozen peas, defrosted
• 4 spring onions, thinly sliced
• 2 garlic cloves, finely grated
• ½ tsp chilli flakes
• 60ml whole milk
• 2 tbsp olive oil
• 120g soft goat's cheese, crumbled
• 10g fresh mint leaves, roughly torn
• 10g fresh flat-leaf parsley, roughly chopped
• ½ cucumber, thinly sliced
• 2 tbsp extra virgin olive oil
• 80g mixed salad leaves
• 1 lemon, juice only
• sourdough or crusty bread, sliced, to serve
• chilli flakes, to finish
• flaky sea salt, to finish
• extra virgin olive oil, to drizzle, to serve
• 1 lemon, cut into wedges, to serve
• fresh mint leaves, extra, to finish

Method

1. Preheat 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. Heat 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. Add the spring onions and grated garlic and cook for 1–2 minutes until fragrant and softened, the kitchen smelling sweet and green.
4. Tip in the defrosted peas and podded broad beans and stir through for 1 minute until warmed and vivid green. Remove from the heat.
5. Crack the eggs into a large bowl, add the milk and season generously with salt and pepper. Whisk until fully combined and slightly frothy.
6. Stir the cooked vegetables, most of the torn mint and all of the parsley into the egg mixture.
7. Pour into the prepared tray. Dot the crumbled goat's cheese evenly across the top and scatter over the chilli flakes.
8. Bake for 18–22 minutes until the frittata is set with no wobble in the centre and lightly golden on top.
9. While 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. Remove the frittata from the oven and rest for 3–4 minutes before slicing into generous squares.
11. Plate the frittata alongside the lemon-dressed salad and crusty bread. Finish 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.