Frittata with Swiss Chard, summer vegetables and feta
- Details
- By Beth Osborne @bethfrombristol
Cut the new potatoes into 5cm pieces. Put them in a pan with water and salt and bring to the boil then cook for 5 minutes and drain well when the potatoes are soft.
Meanwhile cut the Swiss Chard and asparagus into 2cm pieces. Preheat the grill to medium. Heat the oil in a large non-stick frying pan, add the spring onions and cook for 5 minutes until soft. Add the potatoes, Swiss Chard, asparagus and peas, mix with the onions and cook for 5 minutes. Turn the heat to medium.
Beat the eggs together with salt and pepper and pour over the vegetables in the pan. Cook gently without stirring until the egg is nearly set, crumble the feta over the top of the frittata. Place the pan under the grill until the egg is set and beginning to brown.
Leave to cook slightly and slide out of the pan. Serve warm or cold, cut into slices.
