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Summer Vegetable Frittata

Summer Vegetable Frittata

Light and delicious....

Serves 4
Prep time 15m
Cooking time 10m

Top tip: In season year round

Frittata's can be made at any time of year using in season vegetables and Potatoes. Many other ingredients can be used separately or in combination.


  • 150g of fresh or frozen peas, shelled
  • 1 medium onion, chopped finely
  • 1 medium courgette, sliced thinly
  • 6 small new potatoes, sliced
  • 6 large free range Scottish eggs
  • 0.25g salt
  • 0.05g of black pepper
  • 1 tbsp vegetable or rapeseed oil



1. Wash and prepare all vegetables. Pre-heat a grill. Warm the plates.

2. Boil or steam the potatoes until just cooked, set aside till slightly cooled and slice.

3. Place the peas in a small saucepan with a spoonful of water, bring to the boil and cook until tender for about 3-4 minutes. Drain any excess water.

4. Place the oil in the frying pan and bring to a medium heat, fry the onion until it softens, add the courgettes and fry until lightly browned, add the potatoes and fry for a minute.

5. Place the eggs in a bowl and mix well and season lightly with pepper and a little salt (optional).

6. Add the peas to the onion, courgette and potatoes mix, pour in the eggs, do not stir, and cook for 4-5 minutes or until the eggs are thoroughly cooked.

7. Place the pan under a pre-heated grill to finish and brown the top for about 5 mins, remove, cover with a large plate, hold firmly, turn and decant the frittata onto the plate.

8. Serve on the warmed plate, divide into slices and serve with green salad.

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