This omelette, consisting of summery vegetables, greens and herbs, is so fresh I’m fairly certain it inspired Kool & the Gang to write “Fresh”. My cat jumped onto the table and tried to eat this when my back was turned, so it has her seal of approval.
This is A Fresh Degree’s second frittata of the week, and it’s no coincidence that both Rosie and I thought of it, since it’s the perfect mid-summer dish. There’s no need to slave away in the kitchen to produce it, it is beautifully light and easy, and the leftovers can be eaten cold for a packed lunch if, like me, you’re in the library every day. It’s very adaptable, and can be made according to what you have in the fridge that needs to be used up. I’m incredibly lucky in having access to an allotment full of summery greens, but you could go to the greengrocers or supermarket and just pick up whatever looks particularly fresh and tasty that day! Frozen vegetables such as broad beans and peas are also useful for bulking this omelette out.
Fresh Summer Vegetable Frittata with Pesto
You will need:
A small saucepan
A small frying pan (greaseproof is easier)
Around 150g summer veg (I used green beans and peas, but other options are broad beans, mange tout, and any other summer beans)
2-3 tablespoons pesto (use 3 if you don’t have any fresh basil to supplement it)
Salt and pepper
Handful basil, chopped finely (optional)
50g cheddar cheese, grated
1 tbsp olive oil
2 spring onions (optional)
Mixed salad greens (optional) (washed)
- Bring a small saucepan of salted water to the boil. Boil your vegetables until they’re cooked, but still with a little bite to them. This will obviously vary according to what veg you use – I cooked my green beans for 5 minutes, then added peas for an extra minute of cooking. Drain in a colander.
- Put the pesto in a small bowl or a jug, and add the eggs. Beat the eggs really well so as to incorporate plenty of air into the mixture. Add the salt and pepper, basil and cheese and mix again.
- Preheat the grill (if you don’t have a grill, preheat the regular oven to 220 degrees).
- Heat the oil over a low-medium heat, and cook the spring onions very gently until they have softened a little. Spread the cooked veg over the top, and pour the eggy mixture over it.
- Leave it to cook very gently for 10-15 minutes. When the underside is looking nice and brown but the top is still uncooked, put it under the grill for around 5 minutes, until the top is set and golden. If you don’t have an oven/grill, or your frying pan isn’t heat proof, just flip it over in the frying pan like a pancake!
- Slide your cooked omelette onto a plate, and pile with greens if desired (I put a little oil and lemon juice on my salad).