Frittata. It’s a great word. Try playing around with it in your mouth. It lends itself to all kinds of twists and turns.
In our house Frittata night usually means it’s been a busy day, the cook of the house is tired and something quick and easy is needed for dinner. This recipe is satisfying to make, satisfy to cook and satisfying to eat. Plus it’s healthy, packed with high quality protein and plenty of colourful veggies. If you are the type of person who eat with their eyes then this will not fail to disappoint.
Personally I think the fresher the eggs the better. We have chickens so are very spoilt. Eggs provide a great protein source, in fact eggs are the benchmark for protein against which other protein foods are compared to. they also contain zinc, iodine and phosporus along with the fat soluble vitamins A,D and E. Although eggs do contain about 11% fat, about half of this is monounsaturated, the healthy fat.
Onto the recipe. This is great served warm, straight from the pan with salad or cold the next day for lunch.
Recipe:
Serves 2 plus 1 toddler (withe leftovers for lunch)
5 eggs
A mix of veggies (e.g. peas, diced carrot, diced onion, finely chopped green beans and cherry tomatoes)
2 medium sliced and diced potatoes or sweet potatoes
rapeseed oil
mixed herbs
salt and pepper
- Drizzle about 1/2 tbsp oil into a pan and saute the potatoes first.
- After a out 5 minutes add the rest of the veggies and saute for another 3-5 minutes. Add a splash of water if it starts to stick.
- Meanwhile beat the eggs, add the seasoning and herbs.
- Spread the veggies out in the pan and try to arrange them a little so there is an even mix of them across the pan.
- Pour the eggs into the pan and swirl it around a little so the veggies are covered.
- Cook for 5 on a medium heat and then put under the grill to cook the top surface. Cook until the top is golden and firm to the touch.
