It was a perfect day with a wonderful group of friends, and days like that must be cherished.
Did I mention how beautiful the weather was? And I'm hoping you'll indulge me as I post one more summer recipe. This frittata is a perfect summer dish, but you could make it any time of the year by substituting seasonal vegetables, or frozen vegetables.
Happy birthday, Karen!
Frittata with Summer Vegetables and Goat’s Cheese
(adapted from River Cottage Veg)
2 medium new potatoes
sea salt and freshly ground black pepper
10 ounces mixed vegetables, such as asparagus, green beans, fresh or frozen peas, broccoli (I used 1/2 cup peas, 8 stalks of asparagus and 1 cup of broccoli)
1 Tbsp canola or olive oil
1/2 cup green onions (scallions), trimmed and coarsely chopped
A handful of chives, chopped (about 1 1/2 Tbsp)
9 large eggs
3 ounces goat cheese
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into 1/4 inch slices. Put them in a large pan, cover with plenty of water, add salt and bring to a boil. Meanwhile, cut asparagus (and green beans, if using) into
1 1/2” lengths, and cut broccoli into small florets. When the potatoes come to a boil, add the green vegetables. Once the water has returned to the boil, reduce heat and simmer for 4 minutes, by which time all the vegetables should be just tender. Drain well. Cut potatoes into 3/4” fingers.
Heat oil in a large frying pan over medium heat. Add green onions and sweat for about 5 minutes, until soft. Add drained vegetables and chives, and toss with the onions. Turn heat to medium-low.
In a bowl, beat eggs with salt and pepper, and pour over the vegetables in the pan. Cook, gently stirring once or twice, until well mixed. Pour into a well-greased 10" round baking dish. Crumble the cheese over the surface of the frittata, then bake for 15 - 20 minutes, until the egg is set and top is starting to colour.
Allow to cool slightly before serving. May be served warm or cold.