SERVES 4 to 6
14 ounces / 400g new potatoes
Sea salt and freshly ground black pepper
About 10 ounces / 300g mixed vegetables, such as asparagus, green beans, shelled young fava beans, shelled fresh peas or frozen peas (defrosted), and broccoli
2 tablespoons canola or olive oil
2 bunches of green onions, trimmed and coarsely chopped
A good handful of chives and/ or flat-leaf parsley, chopped
7 large or 8 medium eggs
About 21/2 ounces / 75g medium-strong goat cheese (hard or soft, it doesn’t matter)
 Preheat the oven to 350°F / 180°C, or preheat the broiler.
 Cut the new potatoes into 1/4-inch / 6mm slices. Put them into a large saucepan, cover with plenty of water, add salt, and bring to a boil. Meanwhile, if using green beans and asparagus, cut them into 11/2-inch / 4cm lengths; if using broccoli, cut it into small florets.
 When the potatoes come to a boil, add the green vegetables. Once the water has returned to a boil, lower the heat and simmer for 3 or 4 minutes, by which time all the vegetables should be just tender. Drain well.
 Heat the oil in a large nonstick ovenproof frying pan (about 11 inches / 28cm) over medium heat. Add the green onions and sweat for about 5 minutes, until soft. Add the drained vegetables and herbs and toss with the onions. Turn the heat to medium-low.
 Beat the eggs together with plenty of salt and pepper and pour over the veg in the pan. Cook gently, without stirring, until the egg is about two-thirds set, with a layer of wet egg still on top. Crumble or coarsely chop the cheese and scatter over the surface of the frittata, then transfer the pan to the oven or broiler and cook for a further 4 to 5 minutes, until the egg is all set and the top is starting to color.
 Leave to cool slightly, then slide the frittata out onto a plate or board. Serve warm or cold, cut into wedges.
Excerpted from River Cottage Veg. Copyright © 2013 Hugh Fearnley-Whittingstall. Published by Appetite by Random House, which is a division of Random House of Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.