Cornish Garden Frittata

Perfect for summer days and a great veggie treat – this recipe has been taken from The Great Cornish Food Book.

Serves 3-4


125g small Cornish new potatoes

125g podded broad beans

100g soft Cornish goat’s cheese

5 free range St Ewe eggs

1 tbsp chopped fresh thyme

1 tbsp chopped fresh mint

Cornish sea salt with black pepper

2 tbsp olive oil

125g chopped onions

225g sliced courgettes

Sprinkle of thyme to serve


Boil the potatoes and broad beans (separately) until just tender. Shell the beans.

Whisk the eggs, cheese, herbs and seasoning.

In a large flat pan, heat the olive oil and cook the onions, courgettes, potatoes and beans, stirring for a couple of minutes.

Pour over the egg mixture. As the eggs cook push the mixture into the centre of the pan until set slightly, and then finish under the grill for 2 minutes, until golden brown.

Serve with a fresh, local, garden salad and sit back and enjoy.