• Lucy Francis

Mixed Veg + Feta Frittata

Updated: Sep 19, 2020

Inspired by the brilliant Dr Rupy Aujla. I’ve recreated my version of his tasty frittata recipe with a different flavour spin and core ingredients.


I love making this as one big dish to then split up into portions and enjoy throughout the week for breakfast or lunch, or delve into with family and friends for a laid-back weekend breakfast.


Delicious paired with a mixed salad and rice at lunchtime or by all means devour it simply as it is, it’s super filling due to the combination of protein and healthy fats.


With subtle French influences, the flavour is pretty tasty if I say so myself. The soft crumble of feta cheese on the top… that does make it pretty special!


Just chuck everything in and you’re good to go… *limited washing up – bonus!


Ingredients (serves 4-5):

7 large eggs + 1/3 cup egg whites (about 80ml)

3 echalion shallots, chopped finely, or 1/2 white onion.

1 tbsp butter

5 thick purple sprouting broccoli trees (or a large handful of regular broccoli florets), cut into cubes

1 whole medium courgette, cut into cubes

1 large handful of button mushrooms, roughly chopped

50g feta cheese

2 tsp dried rosemary

1/4 cup frozen peas


Method:

In a large non-stick pan, melt 1/2 tbsp of butter and add the shallots and chopped broccoli. Set on a medium heat and cook for 3-4 mins to soften slightly and for the flavours to release.


Tip in the mushrooms, courgette and frozen peas then sprinkle over the rosemary – stir everything together and continue to cook for another couple of minutes.


While the veggies are gently cooking, in a separate bowl crack in the eggs and egg whites, whisking until evenly combined.


Add the remaining butter into the veg and pour the eggs over the top, pooling evenly through the mixture. Put the lid on the pan and cook on low-medium heat for 8-10 mins.


Take off the lid, shake over some cracked black pepper and crumble over the feta cheese (the top will still be under-cooked at this stage).


Place the pan under the grill for 5 minutes until the feta has melted slightly and the surface of the frittata has ‘set’.


Let cool, then cut into portions and enjoy.


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