Summer Vegetable Frittata Recipe
Photo by Simon Reed
Serves 4-6

Summer Vegetable Frittata


Frittata is one of the quickest and easiest meals to make. It stores well, and is just as tasty cold as when straight out of the oven. It’s also very versatile – you can use any vegetables that you have in the fridge.

I often recommend it as a make-ahead, healthy breakfast for busy people to grab as they head out of the door, as eggs are an excellent source of protein, healthy fats, vitamins and minerals like iron. Having a balanced meal in the morning, including a sensible amount of protein, really makes a big difference to your energy and appetite for the rest of the day.

  • 1 tbsp coconut oil or olive oil
  • 10 cherry tomatoes, roughly chopped
  • 1 courgette, sliced into thin half rounds
  • 50g fresh peas
  • 1 shallot, peeled and finely chopped
  • 4 spring onions, finely sliced
  • 1 tsp finely chopped chives
  • Salt & freshly ground black pepper
  • 1 tsp Dijon mustard (optional)
  • 6 eggs, beaten


Preheat the grill.

Bring a large ovenproof frying pan to a medium heat, add the oil, then add all the vegetables and the chives. Stir and sauté for 1 minute, then add salt and black pepper to taste. Add the mustard, if using, to the eggs and beat to combine. Pour the eggs over the vegetables in the pan, and stir a little.

Once the egg has almost solidified, place the pan under the grill for another 1–2 minute until slightly firm and the top has browned a little. Remove and allow to rest for 1 minute before slicing and serving.

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