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Summer Vegetable & Thyme Frittata
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Cooking instructions
* Step 1
Coat the courgette slices with olive oil, on both sides and griddle until browned. Set aside.
* Step 2
Blanch the runner beans in salted boiling water for 3 minutes. Drain and set aside.
* Step 3
Heat oven to 180C.
* Step 4
Heat half remaining olive oil in a cast iron skillet pan or a heavy frying pan that is safe to go into the oven (no plastic handle etc)
* Step 5
Add the potatoes and onions to the skillet and cook until onions are translucent (about 5-7 minutes.
* Step 6
Add the Thyme to thd frying potatoes and onions and still together well.
* Step 7
Grind some salt into the eggs and beat again for good measure.
* Step 8
Add the courgettes, runner beans and potato/onion mix straight into the eggs. Mix to combine well. The heat will begin to set the eggs a little.
* Step 9
Season with black pepper and perhaps a little more salt.
* Step 10
Pour the rest of the olive oil into the skillet, and heat up.
* Step 11
Pour all of the veg and egg mixture back into the skillet pan. Even out all the veg on top, arranging to make it reasonably flat.
* Step 12
Sprinkle paprika over the top.
* Step 13
Bake for 30 - minutes, until set through and browned on the top and around the edges.
* Step 14
Remove from the oven and leave to cool down to room temperature.
* Step 15
Turn out onto a plate and cut into wedges. Serve with tapas dishes at a picnic etc, or with aioli...
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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