Frittata with summer vegetables and goat’s cheese

From Daz Davies, head chef at The Metropole Hotel & Spa in Llandrindod Wells

INGREDIENTS

400g new potatoes

300g summer vegetables, asparagus, French beans, shelled broad beans, fresh or frozen peas 2 tablespoons of rapeseed oil 2 bunches of spring onions trimmed and roughly chopped A good handful of chives

7 large or 8 medium eggs 75g medium-strong goat cheese Sea salt and freshly ground black pepper

METHOD

Cut up the new potatoes into slices and place into large pan. Cover with plenty of water, add salt and bring to the boil.

Cut French beans and asparagus into 3-4cm lengths. When the potatoes come to the boil, add the green vegetables. Once water has returned to the boil, reduce the heat and simmer for three or four minutes by which time all the veg should be just tender, drain well.

Preheat the oven to 180c /gas mark 4. Heat the oil in a large non-stick frying pan over a medium heat. Add the spring onions and sweat for about five minutes until soft. Add the drained vegetables and chives and toss with the onions. Turn the heat to medium-low.

Beat the eggs together with plenty of salt and pepper and pour over the vegetables in the pan.

Cook gently, without stirring, until the egg is about two-thirds set with a layer of wet egg still on top. Crumble or roughly chop the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or grill for a further four or five minutes until the egg is all set and the top is starting to colour.

Leave to cool slightly then slide the frittata out on to a plate or board. Serve warm or cold cut into slices.