A supremely easy meal, perfect for lunch boxes, picnics, toddler finger food, or a simple supper.
A frittata can be made with an endless array of ingredients languishing in your fridge, though I try to keep it seasonal, and make sure I add a generous handful of cheese (feta, Parmesan, goat's cheese, or gruyere), and whatever herbs I have to hand. A luxury version could be made with smoked salmon, or a few truffle shavings.
Asparagus, sausage and pea frittata
8 Jersey Royal potatoes
6 spears of asparagus, trimmed
1 cup of frozen petit pois
1 tbsp light olive oil
knob of unsalted butter
3 spring onions, finely sliced
2 good-quality pork sausages
1 heaped tbsp grated Parmesan
- Cook the potatoes, asparagus, beans, and peas until tender, and put them aside until they are cool enough to handle. Chop the potatoes, asparagus, and beans roughly.
- Put a large non-stick frying pan over a medium heat, and add the oil and butter. When the butter has melted, add the spring onions, and cook - stirring - for 2 minutes.
- Squeeze the sausage meat out of its skins into the pan, and break it up with a wooden spoon as it browns, for 5 minutes.
- Stir in the chopped cooked vegetables, and petit pois, and warm through for 2 minutes.
- Whisk the eggs with the Parmesan and a generous grind of black pepper (add salt now, if you like, though I like to season it just before serving).
- Pour the egg mixture evenly over the vegetables, sprinkling over some feta or goat's cheese if you have some, and turn the heat to low. Leave the frittata to cook for 5-8 minutes, until almost set, then transfer the frying pan to the grill until cooked through.
Vegetables: spinach, broad beans, roasted squash, sweetcorn, chopped and deseeded tomatoes, red pepper, broccoli, red onion, watercress.
Meat and fish: smoked trout, smoked haddock, smoked salmon, cooked ham, bacon, chorizo, cooked prawns.
Herbs: dill, chives, mint, parsley, sage, basil.