There’s something incredibly satisfying about creating a meal from ingredients you’ve grown yourself.
A garden vegetable frittata is not just a dish; it’s a vibrant reflection of the hard work and care poured into cultivating your own produce.
Bursting with fresh, seasonal flavours, it’s a delightful way to enjoy the fruits (or vegetables) of your labour.
Ingredients:
- 1 cup of freshly picked spinach leaves
- 1 cup of sun-ripened cherry tomatoes, halved
- 1 crisp bell pepper, diced
- 1 small zucchini (courgette), thinly sliced
- 1 small onion, finely chopped
- 6 large eggs
- 1/4 cup of milk (or your preferred dairy-free alternative)
- 1/4 cup of grated cheese (optional)
- Salt and pepper to taste
- 1 tablespoon of olive oil
Servings:
This recipe serves 4 people, depending on portion size.
Method:
Step 1:
Begin by harvesting fresh spinach, cherry tomatoes, bell peppers, and courgettes from your garden. Ensure they’re picked at their peak ripeness for maximum flavour and nutrition. A quick rinse under cool water will remove any dirt or garden residue.
💡 Did you know?
Spinach grows best in cooler weather and can be harvested leaf by leaf, allowing the plant to keep producing. Cherry tomatoes thrive in sunny spots and can be picked when they’re firm and richly coloured.
Step 2:
Preheat your oven to 190°C (375°F, Gas Mark 5). Chop your spinach, bell pepper, courgette, and onion into bite-sized pieces. Halve the cherry tomatoes.
Chopping Tip: If your courgette is homegrown, you might encounter one of those delightful garden surprises—a larger-than-expected veg! Simply slice it thinner to ensure it cooks evenly.
Step 3:
Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Toss in the onion, bell pepper, and courgette, and sauté for 5–7 minutes until softened and slightly caramelised. Add the spinach and cherry tomatoes, stirring gently until the spinach wilts.
Garden Freshness: Homegrown onions and tomatoes tend to have a sweeter, more pronounced flavour. These elevate the dish to a whole new level of deliciousness.
Step 4:
In a medium bowl, whisk together the eggs, milk, grated cheese (if using), and a generous pinch of salt and pepper.
Health Perk: Eggs are an excellent source of protein, while your homegrown veg provides an array of vitamins like Vitamin C (from peppers and tomatoes) and fibre (from courgettes and spinach).
Step 5:
Pour the egg mixture over the sautéed vegetables in the skillet. Let it cook on the stovetop for 2–3 minutes, just until the edges begin to set. Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the frittata is fully set and lightly golden on top.
Step 6:
Allow the frittata to cool slightly before slicing. Serve warm for breakfast, brunch, or lunch, or enjoy it at room temperature for a quick and satisfying snack. Pair it with a side salad or crusty bread for a complete meal.
Recipe Tips:
This garden vegetable frittata is wonderfully adaptable. Here are a few variations to keep your cooking fresh and exciting:
- Cheesy Herb Frittata: Add fresh garden herbs like basil, parsley, or chives for an aromatic twist. A sprinkle of feta or goat cheese can add a tangy note.
- Protein Boost: Mix in diced cooked chicken, ham, or smoked salmon for a heartier meal.
- Spicy Kick: Include a diced chilli or a pinch of smoked paprika for a warming spice.
- Seasonal Swap: Replace the vegetables with whatever’s in season—think asparagus in spring, aubergine in summer, or kale in autumn.
There’s no better way to embrace the joys of gardening than by bringing your harvest to life in the kitchen.
This frittata showcases the beauty of homegrown ingredients, celebrating their unmatched freshness and natural flavour.
It’s not just a recipe; it’s a love letter to your garden. Enjoy every bite!
Don’t be afraid to send us pictures of your frittatas; we would love to see your tasty creations.
To see more of our recipes and gardening jobs, click here!
