Veggie Frittata with Cheese & Langage Cream

Looking for a simple, satisfying veggie dish that’s bursting with flavour? This Veggie Frittata is the answer. Packed with seasonal greens, creamy Langage Farm double cream, and plenty of cheese, it’s perfect for brunch, lunch, or a light bank holiday supper. It’s just as tasty hot or cold – ideal for a garden spread or a make-ahead meal!

Ingredients:

• 6 large eggs
• 100ml Langage Farm double cream
• 100g grated mature cheddar (or a mix of your favourites)
• 150g cooked new potatoes, sliced
• 100g asparagus, chopped into bite-sized pieces
• 75g frozen peas
• 1 small red onion, finely sliced (optional)
• Salt & pepper
• A handful of chopped fresh herbs (chives, parsley or dill work well)
• Olive oil or butter, for cooking

Method:

• Prep the veg:
  Blanch the asparagus and peas in boiling water for 2–3 minutes, then drain and set aside. You can also fry the red onion gently in a little oil until softened, if using
• Whisk the egg mix:
  In a large bowl, beat the eggs with the Langage Farm cream. Stir in the grated cheese, herbs, and a good pinch of salt and pepper.
• Assemble the frittata:
  Heat a little oil or butter in an ovenproof frying pan (about 20–24cm). Add the cooked potatoes, asparagus, peas and onion, and gently toss to combine.
• Pour & cook:
  Pour the egg mixture over the veg and cook gently over a medium-low heat for 5–7 minutes, until the bottom is set.
• Finish in the oven:
  Transfer the pan to a preheated oven at 180°C (160°C fan) and bake for 8–10 minutes, or until the top is just set and golden.
• Cool & slice:
  Let the frittata cool for a few minutes before slicing into wedges. Serve warm or at room temperature.

 Optional extras:
Crumble in some goat’s cheese or feta for extra tang.

• Add sun-dried tomatoes or roasted red peppers for colour and sweetness.
• Swap the potatoes for courgette or spinach if you fancy a lighter version.