• 250 g baby new potatoes
  • 200 g pack of asparagus, sugar snaps and tenderstem broccoli
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 6 large eggs
  • 2 tbsp fresh basil pesto
  • 1 tbsp chopped mint leaves, plus extra whole leaves to serve
  • 60 g goats' cheese, sliced into discs


  1. 1

    Preheat the grill to medium high. Cook the new potatoes in a pan of boiling salted water for 10-15 minutes until tender. Halve the broccoli spears and add to the pan with the other vegetables for the final 3 minutes of cooking time. Drain well, run under cold water, then slice the potatoes.

  2. 2

    Meanwhile, heat the olive oil in a 22cm ovenproof nonstick frying pan and cook the onion gently for 8-10 minutes until softened.

  3. 3

    Add the cooked potatoes and vegetables to the pan. In a jug, whisk together the eggs with some seasoning, the pesto and the chopped mint.

  4. 4

    Pour the egg mixture over the vegetables in the pan, then use a fork to move the egg in from the sides towards the centre; cook for about 3 minutes until the egg begins to set. Top with the goats' cheese slices. Grill for 6-8 minutes, checking regularly, until the top of the frittata is set. Take off the heat and leave to stand for a few minutes.

  5. 5

    Run a spatula around the edge to loosen the frittata. Slide on to a serving plate and scatter with the mint leaves.


    Get ahead: make up to a day ahead and store in the fridge. Serve warm or cold.

Nutritional Details

Each serving provides
  • Energy 1176kj 281kcal 14%
  • Fat 17.9g 26%
  • Saturates 5.2g 26%
  • Sugars 3.6g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 465kj/111kcal

Each serving provides

12.1g carbohydrate 3.2g fibre 16.4g protein

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