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Spring Vegetable, Gorgonzola and Chilli Frittata

I'm not going to lie; the main reason behind blogging this recipe is so that I can revisit the hilarious frittata bit in Channel 4's Catastrophe. Very amusing.

Image stolen from this also amusing link btw.

Anyway, Sharon Horgan is right and a fritatta is indeed a glorious thing. The beauty of them is that they can be made out of almost anything and can be eaten hot, cold, or even three days later as they keep so well in the fridge. I made this lovely spring veggie one with some beautiful gorgonzola and some fiery dried Turkish chillis and it was a great combination. You could also have a look at some of Elly Pear's on twitter and instagram - she makes a different one every day and has some incredible ideas like golden beetroot, kale, cumin and turmeric.

Here's the recipe for mine...


(makes a small saucepan sized frittata)

Five large eggs

Dash of milk

About six asparagus spears

Handful baby broad beans (I used frozen; I always keep them in the freezer as they're such a handy ingredient to quickly boost the veg content of a dish)

1/2 courgette, grated

150g gorgonzola or other blue cheese

Tablespoon dried Turkish chillis


Chop the asparagus in half and quickly saute off in the pan with olive oil. Throw in the broad beans once the asparagus is almost done (no need to defrost beans if frozen) along with the grated courgette. In a jug mix together the eggs and milk, whisking for a minute or so. Pour into the pan. Add the gorgonzola. Gorgonzola is soft and gooey but do the best you can in adding small amounts evenly over the mixture. Once the bottom of the frittata looks like it mught be beginning to set and cook transfer to the oven. Ten minutes on 180ish should do it; you're looking for the frittata to fluff up and rise.

Enjoy a slice fresh from the oven, but equally this frittata is perfect for brunches / picnics / taking to work or even as a meal in itself along with a nice little salad. Enjoy.

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