Super Quick Healthful Frittata
Where would I be without a frittata? I don't think you can go past this for a healthy, economical and quick week-day choice. You can make this from pretty much anything and it's also great for taking to work the next day with salad. You can cut it into fingers or small bites for the kids or just scoff the whole thing yourself after a long day.
It's Saturday, we haven't done the shopping yet and the cupboards are looking beyond sparse. I've got two hungry little ankle biters on the verge of meltdown and only a solitary zucchini, carrot and some frozen peas. Help! Frittata to the rescue. I took some inspiration from an old Jamie Oliver recipe where he uses lemon and mint to add a fresh zing to a spring pea risotto. I did't have any fresh mint so just used the dried mint from a peppermint tea bag. A little weird I know but a handy trick that works for all sorts of recipes. Never as good as fresh mint but we can't have everything. With grated lemon on the top to serve, it turned out beautifully. Chopped into little squares for the kids to eat with their hands, a cheeky dollop of their favourite sauce......peace at last. Enough for them and for me. |
What you need
small glug of olive oil to fry
|
How to make
I use a small 12 inch frying pan I got from Target a few weeks ago. It has been so useful and is perfect for this kind of quick meal. A larger frying pan will work, just double up the ingredients (or add different ones!)
Heat the olive oil on a med-high heat for a minute or so
Grate the zucchini and the carrot (I used the coarse side of the grater)
Add them both to the pan and fry for 2 minutes - you don't need it as hot as a stir fry but you want to be able to hear the cooking - watch they don't stick!
Throw in a handful (or two!) of frozen peas and mix about a bit to distribute
Leave to cook for 1 minute - again, watch they don't stick
Mix two eggs together with a tablespoon of water and the contents of the peppermint tea bag (just to be clear - do not put the bag itself in there!)
Pour the eggs over the top of the veges
Gently flatten the veges down so they're all submerged in the egg
Allow to cook for 2-3 mins - you want a nice browned base so use a spatula to gently lift the side and look at the bottom. When cooked and brown,
Place under a high grill for 2 minutes until all the egg is cooked and the top is browned
Grate the zest of half a lemon over the top
Loosen in the pan, gently cut with knife or spatula, serve immediately
I use a small 12 inch frying pan I got from Target a few weeks ago. It has been so useful and is perfect for this kind of quick meal. A larger frying pan will work, just double up the ingredients (or add different ones!)
Heat the olive oil on a med-high heat for a minute or so
Grate the zucchini and the carrot (I used the coarse side of the grater)
Add them both to the pan and fry for 2 minutes - you don't need it as hot as a stir fry but you want to be able to hear the cooking - watch they don't stick!
Throw in a handful (or two!) of frozen peas and mix about a bit to distribute
Leave to cook for 1 minute - again, watch they don't stick
Mix two eggs together with a tablespoon of water and the contents of the peppermint tea bag (just to be clear - do not put the bag itself in there!)
Pour the eggs over the top of the veges
Gently flatten the veges down so they're all submerged in the egg
Allow to cook for 2-3 mins - you want a nice browned base so use a spatula to gently lift the side and look at the bottom. When cooked and brown,
Place under a high grill for 2 minutes until all the egg is cooked and the top is browned
Grate the zest of half a lemon over the top
Loosen in the pan, gently cut with knife or spatula, serve immediately