Summer Veg and Goat’s Cheese Frittata

Frittata is one of my favourite lunches. If you knock up a big one on the weekend, it will do all your lunches for the week with a side-salad. Varying the vegetables you use at different times of the year helps keep them seasonal and means you won’t get bored. This one uses a medley of summer vegetables and lots of fresh herbs. I’ve added goat’s cheese but you can leave out if avoiding dairy. The original recipe is from the River Cottage Veg Cookbook, which I would highly recommend for simple lunches and dinners ideas.


  • 300g new potatoes
  • 250g mixed spring/summer veg of your choice (eg. broad beans, french beans, courgette, asparagus, broccoli)
  • A big glug of olive oil
  • 1-2 bunches spring onions, roughly chopped
  • 1 big handful of chopped chives
  • 1 big handful of chopped flat-leaf parsley
  • 6-7 organic eggs
  • 60g goat’s cheese
  • Salt and pepper


Slice the potatoes into 0.5cm slices. Place them in a pan of cold water with a pinch of salt and bring to the boil. Chop the summer veg into bite size chunks. Once the water is boiling, add the veg and reduce the heat and simmer for 3-4 mins, until the veg is tender but not soggy. Take off the heat and drain.

Switch on the grill to pre-heat. Heat the olive oil in a frying pan over a medium heat and sweat the spring onions for around 5 mins. Add the drained vegetables and stir through the chopped herbs.

Whisk the eggs and pour over the vegetables. Season with salt and pepper. Turn the heat to low/medium. The slower you cook the frittata the better generally, as this avoids the bottom burning (I often cover the pan with a lid to help the process along). Cook gently without stirring, until the egg is about 2/3 set. Crumble the goat’s cheese on top, and transfer the pan to the grill. Grill until all the egg has set and is just starting to colour.

Remove from under the grill and leave to cool. Gently remove from the pan and serve in slices (warm or cold) with a delicious side-salad.

The frittata will keep in the fridge for a number of days, so its great to take a slice for your lunch each day, or to have as a quick easy breakfast. It’s also great for picnics, so find yourself a sunny spot and enjoy!


  • Eggs are a fantastic source of protein (over 6g per egg)
  • For a while there was concern that the consumption of too many eggs could increase the risk of heart disease due to their cholesterol content. However, latest research is showing that dietary cholesterol has far less to do with blood cholesterol levels than originally thought, and eggs can be eaten without concern as part of a healthy balanced diet.
  • Eggs are also a good source of vitamin A and one of the few food sources of vitamin D.
Summer Picnic
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