If you’ve ever taken a look at my Instagram account, you’ll know I have a bit of a thing for frittata, particularly on a Friday when the fridge is close to getting empty.
Frittata is a one pan meal that is simple to prepare, tastes great, looks beautiful and works with just about any cheese and vegetables you have lying around in your fridge – all you need to bring everything together is a tray of eggs. Leftover slices are great for a ready to eat breakfast or brown bag lunch.
You need around two cups of vegetables – I like using a mix of greens – courgette, spinach, asparagus, kale, peas, but you can use whatever is in your fridge.
Ingredients – serves 4 (or two generously)
- one tbsp / 15ml olive oil
- one onion, finely sliced
- one clove garlic (optional)
- two cups of vegetables – I used one courgette, grated, a dozen cherry tomatoes, mushrooms and half a bag of fresh spinach, but any green vegetables work well as do mushrooms, carrots, etc
- 4oz / 100g greek feta, blue cheese or grated parmesan (optional)
- salt and pepper
- 6 free range eggs
- Prepare your vegetables – grate anything that takes a bit longer to cook e.g. carrots/ courgettes. This gives everything a nice uniform look and cuts down on cooking time. If you’re using kale, give it a blast in the food processor, it will be easier to manage in the pan.
- Crack the eggs in a measuring and beat with with salt and pepper then set to one side
- Turn on your grill to heat. Heat the oil in a large non stick frying pan and gently fry the onion and garlic (if using) until soft and golden
- Tip in your veggies starting with the ones that take the most time to cook – so courgette first, couple of minutes later tip in the tomatoes and then add the spinach and cook until wilted.
- Give your pan a shake so your vegetables are evenly distributed then pour over the beaten eggs evenly. Give it a couple of minutes then crumble over the feta or sprinkle over the Parmesan.
- Cook for around 5-6 minutes or until the edges are set and you can see bubbles appearing from the bottom. The top of the frittata will still be unset at this point – that’s fine. Don’t be tempted to turn up the heat too much or you’ll burn the bottom.
- Transfer the pan to the grill and continue to cook until the top has puffed up and is golden and set – around another 5-6 minutes. Remove from the grill, rest for a couple of minutes and then using an oven mitt, pop a chopping board over the top of the pan, and holding both together, flip the pan over so the frittata falls onto the board. Remove the pan to reveal a beautiful pattern of vegetables – slice and serve with salad or leave to cool and then slice and store in the fridge.
Per quarter frittata using feta cheese
Calories: 230 Protein:15 grams Carbs: 7 grams