Cheese and vegetable frittata
This cheesy frittata recipe by Chef Neil Forbes is a delicious way to use up eggs and vegetables – whether it's for brunch, lunch or light bites.
Serves: 1
Prep Time: 10 mins
Cooking Time: 5 mins
Ingredients:
2 eggs
Leftover potatoes, diced into 1 cm cubes
1 pepper, seeded and diced
1/2 courgette, thinly sliced
Herbs – mint, basil or parsley
Cheese, grated or crumbled
Salad leaf
1 tbsp of oil
1 knob of butter
Salt and pepper (Optional)
Method:
1. Heat 1 tablespoon of oil in a non-stick frying pan, using a moderate heat. Meanwhile, pre-heat the grill on medium.
2. Add the potatoes and peppers and fry for up to 2min, until
they begin to soften and colour.
3. Add the courgette slices and turn up the heat to high. Kee
p moving the vegetables in the pan.
Season and add the butter. Reduce the heat after a couple of minutes.
4. Whisk the eggs in a bowl and add to the veg in the pan, sti
rring with a plastic spatula.
5. Add the cheese on top and place under the pre-heated grill until the egg has set and has started to coloured.
6. Add a few chopped herbs and slide onto a plate. Add a few l
eaves of salad and a drizzle of olive oil.
Use Up:
Leftover vegetables (potatoes, peppers, courgettes), eggs
Nutrition Information: Suitable for vegetarians
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