Frittata makes a lovely summer dish. You can make a lovely one with almost any type of ingredient and with a slice of lovely bread and a bit of salad, you are pretty much good to go!

This recipe is very simple but quite seasonal and , to me, perfect this time of the year.

I used to grow my own vegetables and loved making this frittata with the fruit of my labour. They were amazing, and organic. They tasted like nothing I have bought since, like those my aunt used to grown in the allotment. Unfortunately for us, the neighbours (6) at number 8 begun to purchase cats (4) and dogs (2) and the cats decided to invade our garden and destroy everything I had worked so hard for…. But that’s another story.

Cooking time: 30 minutes
Quantity: This mix makes a starter size portion for 4


1. Choose the vegetables fresh. Make sure that the courgette has not been in the shop for too long. It should look shinny and firm.

2. I use small round shallots instead of onion because they have a small content of water but are packed with lovely flavour.

3. Although you will need a large frying pan for the cooking of the vegetables, they will loose liquid and you will need to use a 20 mm diameter frying pan to make the actual frittata. There is no need to risk a disaster when turning it, which you will need to do twice as the frittata has a more liquid consistency than a tortilla.

4. Just like in the tortilla, it is adviseable to not overcook the frittata.


3 table spoons of olive oil
2 shallots very finely sliced
2 garlic cloves crushed.
1 courgette diced
8 chestnut mushrooms sliced
10 cherry tomatoes halved
3 eggs
Maldon salt
Olive oil for the frittata frying.

Cooking Instructions:

Make all the prep for the vegetables.

Add the oil to the frying pan in a medium heat. When it is hot, add both the garlic and the shallots and cook until softened. (Remember that Olive oil is more delicate than sunflower oil, so don’t over heat it)

When those soften, add the diced courgette and cook for three minutes. Add the sliced mushrooms and cook for further three minutes. Finally add the halved tomatoes and cook for three minutes.

This is a good time to add salt and pepper and remove the vegetables from the heat and let it cool for a couple of minutes.

In a separate bowl, whisk the eggs.

Mix the eggs with the vegetables. Do notice that this is a wet mix, and this is ok.

Heat the small-ish pan on medium heat and add a spoon of oil. Move the pan around to ensure the bottom and sides are coated with the oil.

Cook, shaking the pan a bit, for two minutes. You will see that the edge of the frittata looks cooked but the middle is liquid still. Move the pan from the heat. Place a large plate on the top of the pan. With one hand, hold the handle of the pan. Place the other one, opened, on the top of the pan. Push the plate tight against the pan without letting it slip. Turn the frittata on to the plate.

It will look like a thin omelette on the top of a pile of veggies and egg sauce. This is fine.

Place the pan back on the fire, add another spoon of oil. Move the pan around to ensure the bottom and sides are coated with the oil and let the omelette go back on to the pan sliding from the plate, uncooked side down. Shape it a bit by pushing the edges down with a wooden spoon.

Let it cook for another two minutes, again shaking it a bit to avoid sticking to the pan.

Once more, move the pan from the heat and turn the frittata on to the plate. By now, it should look like a frittata. Place the pan back on the fire, add another spoon of oil and let the omelette go back on to the pan sliding from the plate one more time. This time it should require a bit less time. Maybe a minute or so.

Take it off the heat and let it cool.

Photograph by Cristina Lanz-Azcarate
Recipe by Cristina Lanz-Azcarate

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