Frittata with Seasonal Vegetables & Semi-hard, Creamy Cheese

This is a great Monday dish to use up left over vegetables from Sunday lunch, it’s also quick and easy to cook from fresh.

Serves 4-6


400 g new potatoes
300 gms seasonal veg (eg. for summer – asparagus, French beans, Garden peas, Broccoli)
2 bunches of Spring Onion roughly chopped
Handful chopped parsley or chives
7-8 medium eggs
75 gm  Semi-hard, Creamy Cheese, for example Knockdrinna Lavistown Cheese
Sea salt and freshly ground pepper
Sun flower or Rapeseed Oil for Frying

Cooking time:
1 Hour


Cut potatoes into slices. Put in a large pan, cover with water and a pinch of salt and bring to the boil Cut veg such as French beans and broccoli into small pieces. Once the potatoes have come to the boil, add the vegetables, simmer for 3-4 minutes until the veg are just tender. Drain well.

Prehet the over to gas 180, or preheat the grill to medium. Heat the oil in non stick pan. Add spring onions and sweat for about 5 minutes. Add the drained vegetables and herbs to the onion.

Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan. Cook gently without stirring until the egg slightly firm but with runny egg on the top. Sprinkle the top with grated Semi-hard, Creamy Cheese and transfer to the oven for 4 to 5 minutes, until the egg is set.

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

Recipe Courtesy of Ailish Durkin at Knockdrinna 

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