Seasonal Summer Frittata

Seasonal Summer Frittata

This is a simple recipe to make that I can make all by myself. It is seasonal (well in the summer it is) and you can even grow your own vegetables to go into it like carrots and courgettes.

It looks really colourful and tasty and it is really healthy because of all the vegetables in it and contains food from all five foods groups of the 'eat well plate'. Even my brother, who doesn't like peppers, eats this because it is so tasty!

This recipe makes enough for around 4 people.

Ingredients
4 - 5 eggs
1/3 green pepper
1/3 red pepper
1/3 yellow pepper
Half a courgette
1 carrot
splash of milk
1/4 cup of frozen peas
50g grated cheddar
4-5 sundried tomatoes, chopped (the ones in oil are nicest for this).
1 tsp mixed herbs
2 slices of bread, buttered
Olive oil
Lettuce to garnish


Method
1. Chop all peppers, courgette and carrot into small pieces.
2. Heat some oil in a frying pan (or griddle pan) and fry the vegetables until they have softened a little.
3. Leave to cool for a short while.
4. Then mix together with the beaten eggs, a splash of milk, the peas, cheddar, herbs and sundried tomatoes.
5. Heat oil in a frying pan over a medium heat on the hob.
6. Pour in the frittata mixture.
7. Lower the heat and cook until it starts to firm up.
8. Carefully turn-over the frittata.
9. Butter the bread.
10. Once the frittata is cooked through, serve with the buttered bread with a small garnish of lettuce.

I cooked this dish when I was in the live final of Kent Cooks in 2012. Hope you enjoy it!

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