Finally, the weather seems to be picking up in Scotland so I declare the season for lazy picnics and tasty BBQs OPEN! So to kick this off, I’m sharing a new recipe I tried for a picnic recently which we shared with some friends. It also doubles as a nice lunch or a light dinner idea, which you can enjoy just as much al fresco as you would at home. You can serve hot or cold, with a nice salad on the side.
Spring onion and roasted red pepper frittata
Serves 2 (or 4 as part of a picnic menu) | 30 minutes | Easy | Vegetarian | Gluten-free
- 300g large new potatoes, peeled and sliced;
- 1/2 bunch spring onions, chopped (including the green bits);
- 2 large roasted red peppers from a jar, chopped;
- 6 eggs, beaten;
- salad, to serve.
Cook the potatoes in salted boiling water until tender. Drain and cool slightly. Cook the spring onions in a large knob of butter until soft. Mix into the eggs with the peppers and potatoes and season well.
Heat a small 20cm non-stick pan with butter then tip in the egg mix. Cook gently until the bottom is set then slide the pan under the grill until the top is golden and just set. Serve warm or at room temperature with salad on the side.
Original recipe from Olive magazine, issue April 2014, available here.