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.

Brunch

Veggie frittata

For a light nourishing lunch, look no further than this veg-packed frittata

Added on July 11, 2023

Kate Snell of Bread & Butter in Truro shares her recipe for veggie frittata

breadandbuttertruro.com

Serves 6

Oven temp 180°C / gas 6

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.

Supported by

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.