This easy, colourful and delicious recipe for vegetable frittata is made on the stove top and finished under a grill. No need to turn the oven on at all. It's made with potatoes, courgettes, red pepper, herbs and feta cheese. Serves as both a light lunch or a more substantial weeknight meal.
Scrub the potatoes well, then chop into small chunks - roughly 2 cm (¾ inch).
350 g potatoes
Place in a lidded pan, add a pinch of salt then cover with water. Bring to the boil, then simmer for 8-10 minutes or until just tender. You want the potatoes to keep their shape and not go mushy.
3 pinch sea salt
Turn into a colander and leave to drain.
Meanwhile, fry the onion gently in the olive oil until translucent. Use a 25 cm (10 inch) non-stick pan that can go under the grill.
2 tbsp olive oil, 1 onion
Turn up the heat a little and add the second pinch of salt followed by the chopped courgettes and pepper. Fry, stirring occasionally for five minutes, then add the garlic and stir.
3 pinch sea salt, 1 medium courgette (zucchini), 1 red pepper
Add the garlic and stir. Continue to fry until the veg are just cooked through. Then add the cooked potatoes and stir. Fry for a couple more minutes, stirring occasionally.
1 clove garlic
Add the parsley and stir into the vegetable mix.
small bunch of parsley
Whilst the potatoes are frying, break the eggs into a bowl. Add the third pinch of salt and a good grinding of black pepper, then whisk well with a fork until well combined and frothy.
3 eggs, freshly ground black pepper, 3 pinch sea salt
Pour the whisked eggs over the veg and allow to cook for five minutes or until the top is more or less set.
Roughly chop the feta and scatter it over the frittata. You can do this before the eggs have set. Alternatively crumble it over the top directly with your fingers.
50 g feta cheese
Transfer the pan to a hot grill and leave for 2-3 minutes or until the frittata is puffed up, completely set and crisp and golden around the edges.
Allow to stand for at least five minutes. Transfer do a plate if wished, or slice directly in the pan.
Serve in slices with green leaves and a tomato salad or with steamed broccoli or green beans.
Notes
Serves two as a main meal or four as a light brunch, lunch or supper.Best served warm or at room temperature, rather than hot.Simply double the ingredients to feed more people. Use a larger frying pan if you can and you'll need to cook the eggs for a bit longer, both in the pan and under the grill.You’ll find additional tips and info about this recipe in the step-by-step guide in the body of the post. Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.