Extra green frittata with feta salad

Ingredients

320g fresh or frozen peas
320g green beans, cut into 3cm lengths
1 large broccoli, cut into florets
1 tbsp olive oil
8 medium free-range eggs, beaten
100g bag of watercress
20cm cucumber length, thinly sliced
200g radishes, thinly sliced
200g feta, crumbled
2 tbsp French dressing
2 tbsp fresh pesto (we like Sacla)

Ingredients

320g fresh or frozen peas
320g green beans, cut into 3cm lengths
1 large broccoli, cut into florets
1 tbsp olive oil
8 medium free-range eggs, beaten
100g bag of watercress
20cm cucumber length, thinly sliced
200g radishes, thinly sliced
200g feta, crumbled
2 tbsp French dressing
2 tbsp fresh pesto (we like Sacla)

Method

Blanch the green vegetables in boiling water for 2 minutes, then drain well. Heat the oil in a non-stick ovenproof frying pan (28cm is ideal).
Preheat the grill. Stir the blanched veg into the eggs. Season, then pour into the pan and cook very gently for 20 minutes until almost set. Put the pan under the grill for 5-8 minutes until the frittata is cooked through.
Meanwhile, toss together the watercress, cucumber, radishes and feta. Dress the salad, drizzle pesto over the frittata and serve together.

Method

Blanch the green vegetables in boiling water for 2 minutes, then drain well. Heat the oil in a non-stick ovenproof frying pan (28cm is ideal).
Preheat the grill. Stir the blanched veg into the eggs. Season, then pour into the pan and cook very gently for 20 minutes until almost set. Put the pan under the grill for 5-8 minutes until the frittata is cooked through.
Meanwhile, toss together the watercress, cucumber, radishes and feta. Dress the salad, drizzle pesto over the frittata and serve together.

delicious. tips

To make French dressing, put 1 tsp Dijon mustard and 3 tbsp white wine vinegar in a lidded jar. Season and shake well. Add 6 tbsp olive oil and shake again. It will keep, chilled, for 2 weeks.

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