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Spring vegetable frittata

Spring vegetable frittata image
Difficulty Easy
Preparation 0 min
Cooking 15 min


4 people
    • 5  
    • 2  
    • 250   g
    • 1   - 1,5   handfuls
    • 125   g


    A vegetable frittata recipe that works equally well for breakfast as it does as part of a spring picnic. Serve with a green salad and crusty bread for a light lunch, and try topping with a handful of crumbled feta for a special twist.

  1. Add a dash of oil to a large pan and place over a medium heat. Gently fry the leeks until soft, then throw in the peas, spinach and asparagus.

  2. Beat the eggs in a separate bowl and season generously, adding a splash of water. Pour the eggs over the vegetables and cook until firm.

  3. To finish, place the pan under a hot grill until until golden. Garnish with cress and leave to cool a little before serving.