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


  • 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)

  • Print Recipe


    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.