This is my go-to easy (and healthy) Monday evening dinner. It’s quick to make and oh so delicious, and I LITERALLY eat this meal once a week. This is a really diverse dish, and this recipe will serve 2 to 5, depending on what you want with it. You can have it alone for a light lunch, for a low-carb dinner you can serve with a fresh salad or steamed greens, or for a more filling dinner sweet potato fries or a baked potato. This frittata can even be made in advance for a picnic, or could work as a side for a Mediterranean banquet or BBQ. I’ve written this recipe as I would usually make it (because these are the things that are typically in my fridge), but you can add pretty much whatever you want to it, courgettes, aubergine, spinach, cheese, tomatoes or even thinly sliced boiled potatoes. And, if you want to make it go further, just add more eggs!
Typically serves 2
PREHEAT OVEN TO 170˚C FAN / 190˚C
- 6 eggs
- 1 small white onion, chopped
- 2 cloves of garlic, crushed
- 1/2 a red pepper, 1/2 a green pepper sliced
- A handful of chestnut / button mushrooms, sliced
- 2 spring onions, sliced
- dried basil
- dried oregano
- olive oil
- Heat a little olive oil in a large frying pan, and gently cook the onions and the garlic for a few minutes
- Add the mushrooms and the peppers (and whatever else you fancy) and allow to cook for 5-10 minutes. At the end of the cooking time season with salt, pepper, basil and oregano, add the spring onions and cook for a few more minutes.
- Whilst the vegetables are cooking, whisk together the eggs with a little splash of milk, season with black pepper.
- When the vegetables are cooked, give them a good stare, you may want to add a little more oil before pouring the whisked eggs over the top of them evenly, season the mixture with herbs again, and allow to cook on a low heat for a few minutes.
- If you are going to add cheese to the frittata, this is the point to scatter it on top (both grated Cheddar and crumbled Feta are particularly good).
- Transfer the pan to the oven and cook for 5-10 minutes, until the frittata has fluffed up and is golden brown. (Alternatively you can put under the grill on high)