I often get to the end of the week, when the cupboard and fridge are looking sparse, and struggle to think of an evening meal that doesn’t require me to go to the shops for more ingredients. I think it’s call the 5pm panic. What can I put together that won’t take too much time and that I don’t have to spend any more money on.
Enter the frittata! This amazing one pot dish is a healthy breakfast, lunch or dinner, in which you can put just about anything. Use up any and all the leftover vegetables in the fridge. And when paired with some salad veg your getting half of your daily veg serves in one meal. Not bad for a humble egg dish.
If your not familiar with frying up a frittata try this recipe but don’t be afraid to get creative with what you put in it! Try some spring vegetables for something cheap and seasonal.
Spinach and Tomato Frittata
Ingredients
- 4 egg
- 1 tbsp milk, any
- 40 g cheese, feta
- 1 tbsp oil, olive extra virgin
- 1 clove garlic crushed
- 1 cup spinach, baby shredded
- ½ bunch chives finely chopped
- 1 bunch parsley, flat leaf, fresh chopped
- 1 punnet tomato, cherry quartered or halved
Instructions
- Combine the eggs, milk and feta in a bowl and whisk together. Set aside.
- Heat the oil in a small frying pan, add the tomatoes and garlic and sauté until the tomatoes have wilted. About 3-4 minutes.
- Add the spinach and herbs and stir until they wilt down, about 1-2 minutes.
- Pour over the egg mixture and cook over low heat until the egg mixture is almost cooked through. To finish off and slightly brown the top of the frittata, place under a hot grill for 2-3 minutes.
- Serve with a garden salad and/or 1-2 slices of grainy or rye toast. Enjoy!
