Speedy frittatas make for a great mid-week dinner or even cooked ahead and served cold for a delicious breakfast or packed lunch.
Makes approximately 4 servings
Preparation time is approximately 5-10 minutes
Cooking time is approximately 5-10 minutes
Ingredients
8 large free-range eggs, beaten (2 eggs per person)
90g / large handful of grated mature cheddar cheese
Large courgette, thinly sliced chopped
Onion, sliced
Frozen peas
Frozen sweetcorn
1 tablespoon of olive oil for frying
Salt & pepper
How to make VEGGIE Frittata
Heat the oil in a pan and fry the onions and courgette. Add salt and pepper.
Add peas and sweetcorn.
Whisk the eggs in a bowl and add salt and pepper. Turn grill on to medium / high.
Add egg mixture to the frying pan.
Add cheese on the top.
Cook for a couple of minutes until set and browned underneath. Pop the pan under the grill to brown the top. This makes the frittata fluff up.
To serve: Enjoy with salad and crunchy veg sticks.
HINTS & TIPS
Any leftover cooked new potatoes in the fridge from dinner last night? Why not pop them in too?
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