40 g (1½ oz) butter
4 spring onions, sliced
1 courgette, about 200 g (7 oz), thinly sliced
100 g (3½ oz) podded fresh broad beans
6 eggs
250 ml (8 fl oz) crème fraîche
2 teaspoons chopped tarragon
2 tablespoons chopped parsley
salt and pepper


1.Preheat the slow cooker if necessary. Heat the butter, spring onions and courgette in a saucepan or in a microwave-proof bowl in the microwave until the butter has melted.
2.Line the slow cooker pot with nonstick baking paper, tip in the courgette and butter mixture, then add the broad beans.
3.Fork together the eggs, crème fraîche, herbs and a little salt and pepper in a bowl, then into the pot.
4. Cover with the lid and cook on high for 12-2 hours or until set in the middle.
5.Lift the pot out of the housing using oven gloves. Loosen the edge of the frittata with a knife, carefully turn out on to a large plate and peel off the lining paper.
6.Cut into wedges and serve with salad, if liked.
7.FOR COURGETTE, SALMON & ASPARAGUS FRITTATA, add 100 g (3 2 oz) sliced asparagus tips to the butter, spring onions and courgette when heating and replace the broad beans with 100 g (3½ oz) chopped smoked salmon. Continue as above.

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