A traditional frittata is a lovely way to celebrate veg. If you have some cooked new potatoes to hand, or any leftover veg, you can use them here – but cooking them from scratch doesn’t take long.

Serves 4-6


400g new potatoes

About 300g mixed veg, such as broccoli, asparagus, French beans or frozen peas

2 tablespoons olive oil or another salad oil

2 bunches of spring onions, trimmed and roughly chopped

A good handful of herbs such as chives and/ or flat-leaf parsley, chopped, or you can use dried (optional) 

8 medium eggs

About 75g medium-strong cheese –e.g. chedder, goats cheese (your choice!)

Salt & pepper


Cut the new potatoes into 5mm slices. Put them into a large pan, cover with plenty of water, add salt and bring to the boil. Meanwhile, roughly chop your veg (not the peas!).

When the potatoes come to the boil, add the chopped vegetables. Once the water has returned to the boil, reduce the heat and simmer for 3–4 minutes, by which time all the veg should be just tender. Drain well.

Preheat the oven to 180°C/Gas Mark 4, or preheat the grill to medium. Heat the oil in a large non-stick frying pan (about 28cm) over a medium heat. Add the spring onions and cook on a low-medium heat for about 5 minutes, until soft. Add the drained vegetables and herbs (if using) and toss with the onions. Turn the heat to medium-low.

Beat the eggs together with a pinch of salt and pepper and pour over the veg in the pan. Cook gently, without stirring, until the egg is about two-thirds set, with a layer of wet egg still on top. Roughly chop or grate the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or grill for a further 4–5 minutes, until the egg is all set and the top is starting to colour.

Leave to cool slightly, then slide the frittata out on to a plate or board. Serve warm or cold, cut into slices.

You don’t have to stick to the veggies suggested – lots of others will go with this recipe and it’s a great way to try some new green veg. Try chopping up some courgette and sweating it down with the spring onions or add some broad beans in place of peas. Whatever you do – share your creations with us on social media using #NewcastleCan.

Image adapted for Newcastle Can from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall (Bloomsbury)
Photography © Simon Wheeler

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