Frittata-serves 3-4 kids or 2 adults
This is my go-to recipe for a very easy, nutritious meal. The possibilities are endless-just use what you enjoy eating.
6 large, free range eggs
50ml semi-skimmed milk
Small knob butter
1/2 small onion, finely diced/2 spring onions, cut into small slices
100g grated cheddar
1/2 tbsp Italian herbs
For the vegetables, use what you have. If you have none, use 2 cubes of frozen, defrosted spinach. For this recipe, I have used asparagus. I also sometimes use boiled small potatoes, cubed.
6 asparagus spears, woody ends removed and cut into small pieces.
Melt the butter in a medium frying pan, with an oven-proof handle.
Add the onions and a pinch of sea salt. Saute for a few mins, until the onions begin to soften.
Now turn on your oven grill to high.
Add the vegetables and stir.
Whilst the vegetables are cooking, crack all the eggs into a bowl and add the milk. Whisk well to combine and season with salt and white pepper. Add the herbs.
Pour this mixture over the vegetables.
Once the egg has begun to set slightly and you can see the edges starting to curl, sprinkle over the cheese and take the frying pan over to the grill.
Grill for around 4-5 mins until the frittata is set and the cheese beginning to brown.
Use a pizza cutter to slice into wedges. I often serve this in pita bread for a complete meal.