Ever looked in the fridge and wondered, what can I make for dinner tonight? It’s a question that comes up regularly in kitchens across the world. I know it’s the most repeated question in our house! Especially at a time like this when many people are in self-isolation because of Corona Virus.
In these instances, when I’m not sure what to make and I’m looking for a fool-proof, easy meal with a big hit of vegetables, I always go to my ‘fall-back favourite’, the trusted frittata.
It’s also affordable to make at $3.25 per serve (6 people) plus you have leftovers too!
This high protein, green filled meal is not only supercharged, but also perfect for vegetarians. It’s a great way to get a big hit of vegetables in one go, just my style!
What I love about frittatas is that you can easily mix and match ingredients and basically use whatever you have sitting in your crisper drawer or even use frozen vegetables if you don’t have access to fresh right now. Having a couple of packets of snap frozen vegetables in your freezer will still make this recipe work. Stock up on edamame peas, spinach, broccoli and green beans and you’ll have handy healthy ingredients to throw into the mix.
Green Eggs No Ham Frittata
- 6 eggs
- 2 garlic cloves chopped
- handful chopped herbs, I used mint, parsley, rosemary, coriander, thyme and basil
- splash of oat milk (or milk of choice)
- 1 TBS olive oil
- handful of kale
- pinch chili flakes
- 2 cups frozen minted peas
- 6 small truss tomatoes halved
- ½ cup goat’s cheese or feta
Whisk eggs in a bowl and add garlic, herbs and milk
Heat oil in a buffet pan and add kale, sautéing for a couple of minutes then sprinkle with chili flakes
Stir through the peas on a gentle heat
Add egg mixture to the pan and add tomatoes and cheese
Cook over a low to medium heat for 8-10 minutes or until almost set
Place under a grill for 3-5 minutes until puffy on top
Serve with fresh greens
If you want more great recipes you can purchase Lee Holmes book, “Supercharge Your Life” from The Happy Frog bookshelf instore