Fritatta with green vegetables


The quest for new, inspiring and healthy food for dinners continue. As the boys are still a bit young and picky in their dinner choices, I try to find quick and healthy alternatives for us adults to eat after the monkeys are in bed. One new dish I have tried that will definitely be made again is this fritatta. It is a pretty green dinner, but in a good way with all the added goodness of the healthy green vegetables. If you don’t have all the ingredients, you can always swap for something different.


8 eggs
200 ml milk
3 tbsp green pesto
3-4 potatoes
1/2 zucchini
1/2 onion
1/2 broccoli
4-5 green asparagus
Fresh chévre
Salt and pepper for seasoning

For this dish, I only used one large pan with a detachable handle to cook the fritatta in the oven. Make sure to use a pan with a handle that can be in the oven. You can also use two pans, one for the vegetables and one for the fritatta mixture, but I try to keep the level of dishes to a minimum when possible.


Set the oven to 200 degrees C.

Peel and cut the potatoes into thin slices. I didn’t use a mandolin as I wanted a little thickness to the slices. Bring water to the boil in a small pot and give them a quick boil to soften a little.


Clean the rest of the vegetables, except the asparagus, and cut into slices or small pieces.
In a large saucepan, add some oil and cook the vegetables, including the potatoes, for a couple of minutes to soften.

Whisk the eggs, milk, pesto, salt and pepper in a bowl.

Take the vegetables out of the pan (or use a separate large pan for the fritatta), wipe it clean if there are burnt elements left. Add some fresh oil, about 1 tbsp and pour the fritatta mixture in the pan. Cook on medium heat for a minute before adding the cooked vegetables. Chop up, or just use your fingers to divide the chévre into small bits and add these to the fritatta. Let it cook for a few minutes until you see that it is starting to harden along the sides of the pan and comes loose from the pan if you lift a little with a fork.

Slice the asparagus into very thin slices lengthwise with a potato peeler.


Top with the sliced asparagus and put in the oven to finish off for 10 to 15 minutes, depending on size and thickness. It should be fairly solid in the middle when done.


Serve with fresh bread, like a focaccia or other homemade bread.

Leftovers of this dish is perfect for lunch the following day too.
You can also serve this as part of a tapas spread and cut into smaller wedges that are portion sized.


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