This is a great recipe to knock up at the weekend and then keep in the fridge for easy, healthy breakfasts throughout the week. That said, paired with a side salad and a dollop of guacamole it would be just as good for a lunch or simple supper. Feel free to interchange any of the veg as well, just make sure they aren’t too watery and are all cut up or grated nice and small.
- 8 eggs
- 3 medium-large courgettes roughly grated
- Handful of frozen peas (defrosted)
- 1 bunch spring onions, very finely diced
- 1 large garlic clove, finely diced
- 1 large handful fresh basil, leave and stalks roughly chopped
- 1 tsp cumin seeds
- 1 tsp dried oregano or thyme
- 1 tbsp oil for frying
- A large handful of grated hard cheese, such as Cheddar, Gruyère or Parmesan (or a mixture!)
Beat the 8 eggs in a large bowl. Add two large pinches of sea salt and a large pinch of black pepper.
Add all the raw vegetables, spices and herbs. You want a ratio of around 50% egg: 50% veg.
Add your oil to a medium, wide-based saucepan (which can go under the grill) and place on a medium to high heat. Swirl the oil around and check that it covers the base of the pan to prevent the frittata from burning.
When the fat is hot, pour in the egg and veg mixture. Turn on your oven grill to high.
Pop a lid on the saucepan, turn the heat to medium/low and cook for five to eight minutes until the base is cooked and solid (tip the pan, and slide a spatula in around an edge to test).
Take the lid off, sprinkle the grated cheese on top, then pop under the grill until the top is golden brown (about a minute).
To check if it is done, give the pan a wobble – the frittata should be just cooked in the middle. Remove from the grill.
If eating immediately, cool for a few minutes, then slice into wedges. Otherwise, leave to cool completely, cover & refrigerate and cut into slices as and when required to serve. Delicious hot or cold!