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Summer frittata recipe

Summer frittata recipe

2 ratings

Jamie says: "Frittatas are my go-to for a quick and easy lunch, and are great for picnics, too. Ripple the pesto through the egg mixture before cooking, then dollop extra over the top for a hit of summer flavour." See method

  • Serves 4
  • 25 mins
  • 299 calories / serving

Ingredients

  • 6 large free-range eggs
  • 100g freshly podded peas, plus a small handful for the salad
  • 100g freshly podded broad beans
  • a few sprigs of fresh mint
  • 1 lemon
  • 20g Parmesan cheese
  • extra virgin olive oil
  • ½ a small bunch of asparagus
  • olive oil
  • 10g feta cheese

For the salad:

  • 4 ri​pe tomatoes
  • a small handful of pea shoots
  • a small handful of rocket
  • 10g feta cheese (optional)

Each serving contains

  • Energy

    1250kj
    299kcal
    15%
  • Fat

    21g 30%
  • Saturates

    5g 27%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 8.3g Protein 18.2g Fibre 4.6g

Method

Jamie Oliver 155x255

  1. Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.

  2. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

  3. Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, 2 tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed.

  4. Place a small non-stick ovenproof frying pan (roughly 20cm) on a low heat. Slice the asparagus in half at an angle, then add to the pan with ½ tablespoon of olive oil and fry gently for a minute or so. Meanwhile, fold half the pesto through the egg to combine.

  5. Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pesto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.

  6. Place the pan in the hot oven for about 5 minutes, or until golden and risen.

  7. Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over ½ a tablespoon of extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.

  8. When the frittata is ready, turn it out onto a board and serve with the tomato salad and some crusty wholemeal bread, if you like.

See more Jamie Oliver recipes

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adults portion size. In children of different ages and genders, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards

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