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Frittata with Beans and Pointed Cabbage

There's not many lunches more fulfilling than a steaming hot frittata. Why not try one a little bit different with this tasty veggie-packed recipe with its fresh side serving of a peppery salad and homemade dressing? This delicious recipe by @catherine_frawley makes a satisfying hot lunch that’s packed full of natural flavours with the help of plenty of organic vegetables.

Preparation time:

15
min(s)
Cooking time:

25
min(s)
Servings:

4-6

What you'll need

1/2 red onion, finely sliced
500g potatoes (white, new or sweet potato)
50g cheddar, grated
A few slices of cucumber and/or tomatoes (optional)
2 garlic cloves, finely sliced
1 tsp wholegrain mustard
1/2 romano pepper, cut into rings
1/2 a lettuce, washed and torn
1/4 fennel, sliced
1/2 brown onion, finely chopped
5 eggs, beaten
1 tsp honey
100g beans
3 tbsp olive oil
Salt and pepper to taste
1 tbsp white wine vinegar
100g pointed cabbage, sliced

Products used

Organic Brown Onions, 1.5kg

£3.6

Organic Mixed Peppers, 3 Pack

£3.9

Organic Fennel

£3.25

Pak Choi, 200g

£2

Organic Red Onions, 500g

£1.9

Godminster Vintage Organic Cheddar, 200g

£4.99

Clarence Court Burford Browns Free Range Eggs, 6 Pack

£3.95

How to make

Bring a pan of salted water to boil and cook the potatoes for 10 minutes or until tender. Drain, allow to cool and then slice and set aside.
Cut the beans into bite size pieces and blanch in boiling salted water. After 2 minutes, drain and run immediately under cold water, then set aside.
Turn the grill onto a high setting.
Add the oil to a large frying pan, add in the onions and cook for 5 minutes until soft, then add the garlic and cook for a further 2 minutes. Add the cooked potato slices and cook for 4 minutes, turning them half way through.
Add the beans. Pour over the beaten eggs, tipping the pan to ensure the egg is evenly distributed. Then sprinkle over the cabbage.
Cook for about 5 minutes, ensure the bottom of the frittata is set and brown. Season, sprinkle over the cheese and place the pan under the grill. Grill for 2 minutes and check if the top is set. If not, grill for a few more minutes but continuously check to ensure it doesn’t burn.
Transfer to a platter, slice and serve (it can be eaten hot or cold).
To make the salad, add all the ingredients to a serving bowl. Add the dressing ingredients to a jam jar, shake to combine, then pour over and toss the salad.