Easy Frittata

Posted 2013-09-23 by Maddy Butler ⇒ follow

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)
- Vegetables
- Something salty, such as cheese, olives or cured meats
- Fresh/dried herbs and spices
- Salt and pepper

Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Makes: 4 servings

Ingredients
4 eggs
2 leeks
1 shallot
1 onion
1 zucchini
100g feta
Handful fresh mint
Handful fresh coriander
1/2 tsp turmeric
Salt and pepper
Olive oil

Method

Preheat oven to 200°C.

Dice the onion and slice the leek. Heat a little oil in a frypan, then add the onion and leek. Remove from the heat once soft and translucent and place in a large bowl.

Grate the zucchini and chop the feta and herbs. Add to the bowl and stir.

In a smaller bowl, crack the eggs and whisk. Pour the eggs over the vegetables and stir through. Season with turmeric, salt and pepper.

Line a small baking dish with baking paper and spoon in the mixture. Flatten the top with the back of the spoon.

Place in the oven for 15-20 minutes, or until starting to brown.

Serve immediately or leave aside to cool completely, then cut and place in cling wrap/containers and put in the fridge or freezer.

Categories
#frittata
#eggs
#vegetarian
#lunch
#dinner
#healthy
#vegetables
#easy
#bring_to_work

%recipeyum

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