Summer vegetable and herb frittata
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Serves: 4
A light fluffy omelette or frittata makes a perfect, light summer lunch snack served with a crisp green salad and a glass of rose. You can use whatever summer vegetables you wish, but be sure to include peas as they give that certain sweetness to the dish.
Ingredients:
- 4 eggs, beaten
- A knob of butter
- 25-30g cooked peas
- 40-45g cooked broad beans, skinned if they are large
- 30-30g French or runner beans, cooked and finely chopped
- Or up to 100g of any other seasonal vegetables such as spring onions, leeks, runner beans Salt and freshly ground black pepper
- 1tbsp chopped soft green herbs like chives, chervil, parsley and tarragon
- 1tbsp finely grated Parmesan (optional)
Method
A good non-stick frying pan is an essential for omelette-making. Gone are the days of proving your pan for hours with salt and oil. Timing is also essential; if you're making more than one omelette, keep them a little undercooked to allow for reheating. Season the eggs with salt and pepper then rub a little butter into a non-stick frying pan, heat gently then add the egg mixture, vegetables and herbs. Stir with a rubber spatula or wooden spoon until the egg begins to set. Remove the pan from the heat and slide the omelette flat on to a cold plate to prevent it cooking any further. Cut in half and serve immediately.