Frittata with Swiss Chard, Summer Vegetables and Feta Recipe

Ingredients

400g new potatoes
300g mixed summer veg such as Swiss chard, peas, asparagus
2 tbsp of rapeseed or olive oil
2 bunches spring onions chopped roughly
Handful of chopped chives
8 eggs
75g feta cheese
Salt and pepper

Method

1. Cut the new potatoes into 5cm pieces. Put them in a pan with water with salt and bring to the boil.

2. When the potatoes have come to the boil, cook for 5 minutes and drain well when the potatoes are soft.

3. Meanwhile, cut the Swiss chard and asparagus into 2cm pieces. Preheat the grill to medium.

4. Heat the oil in a large non-stick frying pan, add the spring onions and cook for 5 minutes until soft.

5. Add the potatoes, Swiss chard, asparagus and peas and mix with the onions and cook for 5 minutes. Turn the heat to medium.

6. Beat the eggs together with the salt and pepper and pour over the vegetables in the pan. Cook gently without stirring until the egg is nearly set and then crumble the feta over the top of the frittata.

7. Place the pan under the grill until the egg is set and beginning to brown.

Recipe supplied by The Community Farm. The Community Farm is a social enterprise which has been based in Chew Magna, Somerset since 2011. It’s owned and governed by 500 member stakeholders who invested in a community share offer. The farm sells locally-sourced, seasonal produce that’s 100 per cent organic and its box delivery service supplies hundreds of homes throughout Bath, Bristol, The Chew Valley, Frome and Weston-Super-Mare. Profits from products sold fund learning activities for local children, adults and vulnerable people. Photography by Alison Laing.

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