Fresh, Fresh, Frittata.

I love summer. Firstly because I am so not built to enjoy a cold climate, the first sign of chillier days and the jumpers, fur lined boots and gloves come out. I end up wearing gloves inside and out when it’s properly cold. But I also love summer produce. Especially anything that I can get to grow in my garden. Having had a baby this year I’ve not managed to be as green fingered as I’d like, but we’ve still done quite well with white and red currants, plums coming out of our ears, greengages, carrots, tomatoes, lettuce, spinach, potatoes, kale, onions and courgettes. A post to come on the courgettes as they deserve it, I have a bountiful harvest of them.

Last night after a tiring day with a teething baby I set about thinking up a quick, easy, healthy dinner that required minimal thought and energy. Here’s what I came up with….

A fresh frittata using eggs laid that morning by our resident chickens, kale, courgettes and herbs from the garden and all the leftovers I could find in the fridge. Frittata’s are great for using up leftovers. Served it up with a salad using some home grown lettuce and a quickly made coleslaw. Yum and super healthy.

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