Frittata

 
 

Frittata is one of my favourite lunch options. It is so quick, easy, tasty and nutritious. Frittatas can be made using any vegetables, lentils, meat, or fish, just use the eggs as a base and add whatever you have in your fridge and cupboards to fill them. You can use cooked veg or raw grated veg if you want to make it quicker. I find them a great way to use up leftover vegetables and they can be a great option for any meal - breakfast, lunch or supper. I would recommend roasting a big batch of vegetables at the beginning of the week that can easily be added to recipes, like this, when you are short of time. This recipe serves one but you can multiply the base ingredients and batch make to have for lunches for a few days with a side salad.

INGREDIENTS

(Serves 1)

Base Ingredients:

  • 2 eggs, beaten

  • Salt and pepper

  • 1 tsp Olive oil

Filling:

  • Handful of roasted sweet potato

  • Handful of roasted courgette

  • Handful of spinach, wilted

  • 50g smoked salmon

  • Dill

METHOD

  1. Turn the grill on to a medium heat.

  2. Place the olive oil in a small frying pan on the hob over a medium heat.

  3. Add the roasted sweet potato, courgette, and spinach to heat up for a few minutes, stirring occasionally.  

  4. Crack the eggs into a bowl, season with salt and pepper and whisk with a fork until combined. 

  5. Tear the smoked salmon into pieces and place evenly on top of the vegetables, then pour over the eggs. 

  6. Allow the frittata to cook for 5 minutes or so until it starts to harden and finish cooking the top under the grill. 

  7. Sprinkle with dill before serving. 

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Clemmie Macpherson