Who feels like something heavy when the heat is on? This Summer Frittata is light, tasty and can work well for summer brunch, a late lunch or even for a dinner - all enjoyed al fresco!
And while there probably won't be any leftovers, you can use any for lunch the next day too!
300g new potatoes (halved if large)
4 eggs & 2 egg whites
splash of milk
1 garlic clove, crushed
1 tablespoon wholegrain mustard
handful of mixed herbs such as dill, mint and parsley, roughly chopped
3 tablespoons cream cheese
1 tablespoon olive oil
1 zucchini, coarsely grated
1/2 teaspoon dried chilli or chilli flakes
140g peas (defrosted)
100g feta cheese, crumbled
50g sundried tomatoes, drained and roughly chopped
100g bag salad leaves, to serve
1. Put the potatoes in a pan of lightly salted water, bring to the boil and then simmer for 12-15 minutes until tender. Drain, leave to cool, then thinly slice.
2. Whist the eggs and egg whites with the milk, garlic, mustard and herbs and season with salt and pepper.
3. Add the cream cheese and fold through a little so that some lumps remain.
4. Heat the grill to medium-high.
5. Heat the olive oil over a medium heat in a 23cm non-stick frying pan. Add the potato slices and fry for about 5 minutes until they start to turn golden.
6. Add the zucchini and chill, and continue to fry for a little longer (about 2 minutes). Stir through the peas.
7. Tipp the egg mixture into the pan and scatter with the feta and tomatoes.
8. Cook over a gentle heat for 10-12 minutes until almost set.
9. Pop the pan under the grill and cook for 3-5 minutes until puffed, golden and cooked through.
10. To serve, cut into wedges with a crisp, green salad.