Summer Vegetable Frittata

Veg  HT CD  PIC Italian 30 mins plus cooling

Makes 1 x 20cm/8-inch Frittata     Hot  Cold  Vegetables  Herbs  Main Course Picnic  Gluten Wheat Free  Italy  Europe

Ingredients
125g/5oz New Potatoes, diced

3 tbsp Olive Oil
1 medium Onion, diced
50g/2oz Fresh Green Peas

50g/2oz Fresh Sweetcorn Kernels

6 Large Eggs
25g/1oz Finely Grated Parmesan Cheese
2-3 tbsp Freshly chopped Herbs such as Parsley or Coriander

Salt and freshly ground black pepper

Instructions

1. Place the potatoes in a small saucepan with cold water and a little salt. Bring to the boil and continue to boil for about 5 minutes.

2. Meanwhile, heat the oil in a 20cm/8-inch frying pan over a low to medium heat, add the onions and sauté very gently for 3-4 minutes, stirring, until they begin to soften. Do not allow to brown.

3. Remove the potatoes from the pan with a slotted spoon, reserving the cooking water, and drain on kitchen paper. Blot dry then add to the onions and continue to cook over a low heat, turning frequently for 4 minutes. Do not allow to brown.

4. Meanwhile, add the peas and sweetcorn to the reserved cooking water and cook for 2-3 minutes.

5.  Drain the peas and sweetcorn well then add to the potato mixture in the frying pan and cook for a further 4 minutes over a very low heat, turning from time to time then transfer the mixture to a large plate using a slotted spoon, spread it out and allow to cool for a few minutes whilst you prepare the eggs.

6.  Place the eggs in a large mixing bowl, beat well with a whisk then add the parmesan cheese, herbs, cooked vegetables, salt and black pepper and mix gently.

7. Reheat the oil remaining in the pan, adding a little extra if necessary, and once hot, pour in the frittata mixture and cook over a low to medium heat for 2 minutes, gently stirring the mixture with a wooden spoon until large curds begin to form.

8. Preheat the grill to hot and continue to cook the frittata for a further 5-6 minutes without stirring, until it has mostly set with only the top remaining a little soft.

9. Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.

10.  Invert the frittata onto a large plate, then turn it over again. Can be served immediately or allow to get completely cold before serving. Best served at room temperature.

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