Speedy Summer Frittata Recipe | Abel & Cole
Speedy Summer Frittata
Clock Image
Prep: 15 mins
Cook: 18 mins
You’ll whip up this colourful seasonal frittata in no time – made with fresh organic British eggs and layers of rainbow chard, earthy portobello mushrooms and sweet onions. Served with a refreshing salad of tomatoes, rocket and oregano.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
459 kcal
(per portion)
Ingredients you'll need
  • 200g portobello mushrooms
  • 200g rainbow chard
  • 2 onions
  • 2 garlic cloves
  • 6 eggs
  • 1 lemon
  • A handful of oregano, leaves only
  • 2 vine tomatoes
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Preheat your oven to 180°C/Fan 160°C/Gas 5. Slice the portobello mushrooms. Roughly shred the chard leaves and finely slice the stalks. Peel and finely slice the onions. Peel and grate 1 garlic clove.

  • 2.

    Break the eggs into a bowl and mix with a good pinch of salt and pepper. Beat well till combined.

  • 3.

    Pour 1 tbsp olive oil into a large ovenproof pan and bring to a medium heat. Slide in the onions and sprinkle in a little salt and pepper. Fry for 2 mins, stirring occasionally, till softened. Add the mushrooms, chard stalks and the grated garlic and continue to cook for a further 5 mins, or till the mushrooms are glossy.

  • 4.

    Tip the chard leaves into the pan and stir till wilted. Pour over the beaten eggs and swirl the ingredients quickly together. Fry for 1 min, then transfer to the oven for 10 mins till the frittata is set.

  • 5.

    Tip the chard leaves into the pan and stir till wilted. Pour over the beaten eggs and swirl the ingredients quickly together. Fry for 1 min, then transfer to the oven for 10 mins till the frittata is set.

  • 6.

    Grate the remaining garlic clove into a bowl. Grate in the lemon zest and squeeze in the juice. Roughly chop the oregano leaves and add to the bowl. Stir together, along with a little salt and pepper and 1 tbsp oil to make a dressing.

  • 7.

    Slice the tomatoes and scatter into a bowl. Tip in the rocket and toss with the dressing. Pile onto plates and serve with wedges of the frittata.

This recipe is from