Summer Vegetable & Thyme Frittata

Name: Summer Vegetable & Thyme Frittata
Total time: 3600 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 5-6 small potatoes, peeled and thinly sliced; 4 small onions, peeled and thinly sliced; 2 courgettes (zucchini), sliced on the diagonal; 225 g stringless runner beans, washed and cut in thirds; 1 tbsp Thyme, stalks removed and chopped finely; 8 eggs, beaten in a large mixing bowl; 4 tbsp olive oil; Salt and ground black pepper; 1 sprinkling Hungarian paprika

Celeste @celeste_xtina_C00K5

Essex

🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿

Recently, my kid said they don't want roast dinners any more, but I still buy the vegetables to go with it, so I am left thinking what to do with them. This is a summertime glut recipe, using the veg that grow in abundance throughout the summer, with fragrant thyme added.

#summer
#picnic
#tapas
#thrifty

🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿

#summer
#picnic
#tapas
#thrifty

Celeste @celeste_xtina_C00K5

Essex

🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿

#summer
#picnic
#tapas
#thrifty

🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿🥒🥚🌿

#summer
#picnic
#tapas
#thrifty

Saved

Ingredients

45-60 minutes

6-8 servings

5-6small potatoes, peeled and thinly sliced
4small onions, peeled and thinly sliced
2courgettes (zucchini), sliced on the diagonal
225 gstringless runner beans, washed and cut in thirds
1 tbspThyme, stalks removed and chopped finely
8eggs, beaten in a large mixing bowl
4 tbspolive oil
Salt and ground black pepper
1sprinkling Hungarian paprika

Saved

Steps

45-60 minutes

1

Coat the courgette slices with olive oil, on both sides and griddle until browned. Set aside.
2

Blanch the runner beans in salted boiling water for 3 minutes. Drain and set aside.
3

Heat oven to 180C.
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)
5

Add the potatoes and onions to the skillet and cook until onions are translucent (about 5-7 minutes.
6

Add the Thyme to thd frying potatoes and onions and still together well.
7

Grind some salt into the eggs and beat again for good measure.
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.
9

Season with black pepper and perhaps a little more salt.
10

Pour the rest of the olive oil into the skillet, and heat up.
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.
12

Sprinkle paprika over the top.
13

Bake for 30 - minutes, until set through and browned on the top and around the edges.
14

Remove from the oven and leave to cool down to room temperature.
15

Turn out onto a plate and cut into wedges. Serve with tapas dishes at a picnic etc, or with aioli...