Kate Snell of Bread & Butter in Truro shares her recipe for veggie frittata
breadandbuttertruro.com
Serves 6
Oven temp 180°C / gas 6
- New potatoes a handful, chopped
- Olive oil
- Free-range eggs 12 large
- Sea salt 1 tsp
- Chipotle chilli flakes ½ tsp
- Dried mixed herbs 1 tsp
- Black pepper to season
- Grated cheddar or crumbled feta 2 tbsp
- Leek ¼, chopped
- Spring onions 2, chopped
- Cherry tomatoes a handful
- Turmeric powder ¼ tsp
- Any other vegetables ribboned courgettes, roasted red peppers, spinach (stalks removed)
- Preheat the oven to 180°C / gas 4. Put the potatoes on a roasting tray, drizzle with olive oil and roast in the oven until lightly browned and cooked through.
- Crack the eggs into a large bowl and whisk well.
- Add the salt, chilli flakes, herbs and a few generous grinds of pepper. Mix well.
- Add the roasted potatoes, cheese, leek, onions, tomatoes, turmeric and any extra vegetables. Gently stir to combine.
- Line a 23 × 28cm baking tray with baking parchment then fill with the frittata mix.
- Cook in the oven for 20 minutes, then rotate the tray and cook for another 10–15 minutes. Test the frittata with a knife to ensure it’s cooked all the way through. Cut into slices and serve with crisp salad or homemade baked beans.
Recipe from the Indy Cafe Cookbook Volume 2.
Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.
You will need
- New potatoes a handful, chopped
- Olive oil
- Free-range eggs 12 large
- Sea salt 1 tsp
- Chipotle chilli flakes ½ tsp
- Dried mixed herbs 1 tsp
- Black pepper to season
- Grated cheddar or crumbled feta 2 tbsp
- Leek ¼, chopped
- Spring onions 2, chopped
- Cherry tomatoes a handful
- Turmeric powder ¼ tsp
- Any other vegetables ribboned courgettes, roasted red peppers, spinach (stalks removed)
Method
- Preheat the oven to 180°C / gas 4. Put the potatoes on a roasting tray, drizzle with olive oil and roast in the oven until lightly browned and cooked through.
- Crack the eggs into a large bowl and whisk well.
- Add the salt, chilli flakes, herbs and a few generous grinds of pepper. Mix well.
- Add the roasted potatoes, cheese, leek, onions, tomatoes, turmeric and any extra vegetables. Gently stir to combine.
- Line a 23 × 28cm baking tray with baking parchment then fill with the frittata mix.
- Cook in the oven for 20 minutes, then rotate the tray and cook for another 10–15 minutes. Test the frittata with a knife to ensure it’s cooked all the way through. Cut into slices and serve with crisp salad or homemade baked beans.
Recipe from the Indy Cafe Cookbook Volume 2.
Order your copy here to discover more coffee-shop-inspired brunch, lunch and baking recipes.
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