Summer vegetable and herb frittata

Preparation time: 20 minutes Cooking Time: 10 minutes Serves: 4

Difficulty: 3/5

A light fluffy omelette or frittata makes a perfect, light summer lunch snack served with a crisp green salad and a glass of rosé. You can use whatever summer vegetables you wish, but be sure to include peas as they give that certain sweetness to the dish.

Recipe by Mark Hix

INGREDIENTS

  • 4 Cotswold Legbar eggs, beaten
  • A knob of butter
  • 25g-30g cooked peas
  • 40g-45g cooked broad beans, skinned if they are large
  • 30g-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
  • 1 tbsp chopped soft green herbs like chives, chervil, parsley and tarragon
  • 1 tbsp finely grated Parmesan (optional)

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    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.