This is our go-to recipe for quick work lunches. We make the frittata on the weekend, cut it up, cover in cling wrap and store in the freezer so we can take it out later in the week when we don't have the time to prepare meals.
This recipe is flexible; play around with the ingredients and use whatever you have lying around in the pantry. I've listed below the ingredients used in this version. The basic components are:
- 3-6 eggs (depending on how eggy you like it, and how many other ingredients are used)
- Something salty, such as cheese, olives or cured meats
- Fresh/dried herbs and spices
- Salt and pepper