VEGETABLE FRITTATA

Frittatas are one of the best portable meals. They taste great cold and are so diverse – you can pretty much add what you like. This mixed veg version is perfect as it contains protein, healthy fats and non-starchy vegetables to keep you feeling satisfied and properly fuelled all afternoon.

SERVES 2

PREP 5 MINS

COOK 15 MINS

 

1/2 RED ONION, FINELY CHOPPED

1/2 COURGETTE, SLICED

OLIVE OIL

LARGE HANDFUL OF BABY SPINACH

3 LARGE EGGS

40G GOAT’S CHEESE (OR ANY

CHEESE OF YOUR CHOICE)

MIXED LEAF SALAD, TO SERVE

SALT, TO TASTE

 

Begin by sautéing the onion and courgette in a small ovenproof pan in a little olive oil, along with a pinch of salt, until the onion has softened. Add the baby spinach and sauté until it wilts.

Preheat the grill.

Whisk the eggs in a bowl. Pour the whisked eggs over the cooked vegetables and cook until you see the edges begin to firm up, but there is still uncooked egg in the centre of the pan.

Crumble over the cheese.

At this point, place the pan under the hot grill until the egg is cooked through.

Leave to cool before placing half the frittata in a lunch box with a mixed leaf salad. Leftovers can be stored in the fridge ready for lunch the following day.

 

More recipes to EAT SHOP SAVE in Dale Pinnock’s latest book 

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