Summer can’t get much better than this! If you want a light lunch for work or when you are out and about, look no further!
This Frittata is easy to make, provides a good amount of protein and nutrients to keep you going all afternoon. Even better, you can make it in advance and keep it in the fridge. It travels well, too!
Makes 4-6 portions
125g mushrooms thinly sliced
1 onion, chopped
100g boiled potatoes (or leftover baked potatoes) cut into rough chunks
100g cherry tomatoes, halved
4 medium free-range eggs, beaten
salt and pepper to taste
- Add some oil to a frying pan and place on a medium-high heat. Fry the onions and mushrooms for a few minutes, stirring frequently, until they are browned and softened. Set aside.
- Add the spinach and cook for 1-2 minutes, stirring all the time to ensure all water is evaporated. Set aside.
- Wipe the frying pan clean, add oil and return to a medium heat. Fry the potatoes and tomatoes without stirring too much, so that the vegetables take on some colour but don’t fall apart – about 5 minutes.
- Meanwhile, beat the eggs in a fairly large bowl. Add the spinach to the eggs along with the cooked mushrooms. Season the eggs with salt and freshly ground black pepper.
- When the tomatoes and potatoes are golden-brown in places, spoon them into the eggs with the other vegetables. Give the egg mixture a brief stir, then pour it back into the frying pan and place it back over the heat. Cook gently over a medium heat for 10 minutes, until the egg looks set around the edges (it may be a little runny on the top).
- Place the pan under the grill for 2 minutes to finish cooking the frittata on top. Turn out the frittata onto a plate and let it cool slightly before cutting into wedges.
- Enjoy 🙂