Updated: Jan 7
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
8 large free-range eggs, beaten (2 eggs per person)
90g / large handful of grated mature cheddar cheese
Large courgette, thinly sliced chopped
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?
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
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