Summer Vegetable Frittata

07 Jul 2020

Summer Vegetable Frittata 


1kg Maris Piper Potatoes

5 Red Peppers

3 Medium Courgettes

1 pkt Feta Cheese

12 Medium eggs

4 tbsp Double Cream

6  Sprigs of fresh Thyme

2 tbsp Olive Oil

2 Cloves of Garlic (finely chopped)


Black pepper



  1. To Start place whole potatoes into large saucepan and cover with cold water. Add a good pinch of salt and bring up to the boil. Then let simmer for approx. 20 mins. Once cooked, drain and cool in cold water. Once cool, cut into slices.
  2. Place whole red peppers on a baking tray and cook in the oven on a very high heat. Roast for about approx. 15 mins until skins look blackened all over. Remove from oven (you can place into a plastic bag so they sweat to release the skins) Once cooled, peel away the skin.
  3. Take the courgettes and cut into 5mm slices. Fry in a little olive oil until lightly coloured on both sides. Set aside to cool.
  4. Cut up feta into slices
  5. Take a 9” sprung cake tin, ensure that it is clamped together. Push a single large piece of kitchen parchment into the tin, all the way up the sides. Start laying the potato slices into the base of the tin, spiralling out from the middle. Next lay the peppers on top of the potato slices creating another layer. Sprinkle with thyme. Now cover the peppers with the sliced feta. Sprinkle over with thyme. With the courgetti slices create another layer over the feta starting in the middle and working your way out. Finally top off with another layer of potato.
  6. In a separate bowl, break the eggs. Add the finely chopped garlic, salt, pepper, nutmeg and the double cream. Whisk until the eggs and cream are mixed.
  7. Pour the egg mixture into the cake tin covering everything. Push down gently to release any trapped air. Put into an oven set at 150 oC for 1-1.5 hours until cooked. Allow to cool. Remove tin and paper. Cut into wedges and serve with salad.

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