Three-veg frittata with goats' cheese
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Three-veg frittata with goats' cheese
Recipe by Lucy Jessop
Serves: 4
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
305Kcal
Fat
19gr
Saturates
6gr
Carbs
17gr
Sugars
4gr
Fibre
3gr
Protein
19gr
Salt
0.6gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 250g baby new potatoes
- 1 x 160g pack mixed Tenderstem broccoli, asparagus and sugar snaps
- 1 tbsp olive oil
- 1 onion, finely chopped
- 6 large eggs
- 2 tbsp fresh basil pesto
- 1 tbsp chopped mint leaves, plus extra whole leaves to serve
- ½ x 120g pack Taste the Difference French goats’ cheese, sliced into 4 discs
Step by step
Get ahead
Make up to a day ahead and store in the fridge. Serve warm or cold.
- Preheat the grill to medium high. Cook the new potatoes in a pan of boiling salted water for 10-15 minutes until tender. Halve the broccoli spears and add to the pan with the other vegetables for the final 3 minutes of cooking time. Drain well, run under cold water, then slice the potatoes.
- Meanwhile, heat the olive oil in a 22cm ovenproof nonstick frying pan and cook the onion gently for 8-10 minutes until softened.
- Add the cooked potatoes and vegetables to the pan. In a jug, whisk together the eggs with some seasoning, the pesto and the chopped mint.
- Pour the egg mixture over the vegetables in the pan, then use a fork to move the egg in from the sides towards the centre; cook for about 3 minutes until the egg begins to set. Top with the goats' cheese slices. Grill for 6-8 minutes, checking regularly, until the top of the frittata is set. Take off the heat and leave to stand for a few minutes.
- Run a spatula around the edge to loosen the frittata. Slide on to a serving plate and scatter with the mint leaves.
