14/08/2026
One of my favourite make-ahead lunches for summer. It’s packed with green vegetables, fresh herbs, creamy feta and toasted pine nuts, and it’s perfect for meal prep when you want something balanced, filling and easy to make ahead.
Summer Green Frittata 🌿
445 kcal | 25g protein | 26g carbs | 28g fat | 6g fibre
Serves 4
Ingredients
300g baby potatoes, thinly sliced
1 tbsp extra virgin olive oil
250g courgette, diced
200g asparagus, cut into bite-sized pieces
100g peas
1 bunch spring onions, sliced
10 eggs
Small handful fresh parsley, chopped
Small handful fresh basil, torn
Zest of 1 lemon
75g feta, crumbled
25g pine nuts
Salt and black pepper
To serve
80g mixed salad leaves
1 tbsp extra virgin olive oil
Juice of ½ lemon
1 tsp Dijon mustard
Salt and black pepper
Method
1. Preheat the oven to 180°C
2. Bring a pan of salted water to the boil and cook the sliced baby potatoes for 5 to 6 minutes until just tender. Drain well and allow them to steam dry.
3. Heat the olive oil in a large frying pan over a medium heat.
4. Add the potatoes and courgette and cook for 5 minutes until lightly golden and softened.
5. Add the asparagus and cook for a further 2 minutes.
6. Stir through the peas, spring onions, parsley, basil and lemon zest.
7. Transfer the mixture to a lightly greased 20cm square baking tin and spread into an even layer.
8. Whisk the eggs with a generous pinch of salt and black pepper and pour evenly over the vegetables.
9. Scatter over the feta and pine nuts.
10. Bake for 30 to 35 minutes, or until golden, puffed and just set in the centre.
11. Leave to rest for 10 minutes before slicing into 4 portions.
12. Whisk together the olive oil, lemon juice, Dijon mustard, salt and pepper and toss through the salad leaves to serve alongside.
Packed with protein, fibre and plenty of seasonal vegetables, this is such an easy one to make once and enjoy for lunches throughout the week 🌿
