So you’re in a rush, you have loads of leftover bits and bobs in the fridge to use but you want something that is healthy too… my frittata recipe ticks all those boxes! It’s the perfect lunch, brunch, breakfast or snack and easily adaptable to suit any palette or fridge. Here is what you will need to serve 2 as a main meal or 3 as a light lunch.
- 1 tbsp Olive Oil + extra for greasing
- 1/2 Small Onion, diced
- 1 Sweet Red Pepper, chopped
- 1 Garlic Clove, peeled & chopped
- 2 Tomatoes, deseeded & chopped
- 1 tsp Tomato Puree
- 1 tsp Honey Mustard
- 4 Large Eggs
- 20g Parmesan, grated
- 1 tbsp Fresh Chives, chopped
- Salt & Pepper
NOTE: You can substitute any of the vegetables to what you fancy/have in your fridge.
Preheat your oven to 200°C/Fan 180°C
Lightly grease a 20cm/8″ sandwich tin and set to one side.
Heat a non stick frying pan over a medium heat. Add in the oil, when hot – add the onions and gently fry until softened.
In a jug, beat the eggs together with HALF the parmesan, all the chives and a generous helping of salt & pepper. Pour the mixture over the vegetables and mix a little with a fork.
There you have it folks. A super quick dish that’s dispensed of all those leftover ingredients you didn’t know what to do with. Not to mention the fact that it’s healthy delicious AND cheap! What more could you want from a meal?
I hope you enjoyed the post my lovelies.
Until next time!