The beauty of this frittata recipe is just how adaptable it is. The perfect midweek meal, it's possible to knock up a tasty frittata in just 20 mins with whatever you have in your fridge. Whether you're working with some leftover veggies, a solo chicken breast, a handful of spinach leaves, or a chunk of cheese, it's more than possible to whip up something delicious and nutritious.
This is great news if you're often left with a fridge full of odds and ends, or want to reduce food waste. All you'll need are some eggs and salt and pepper, for seasoning, as your starting point.
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- Eggs, 2 to 3 per person
- Olive oil, for softening vegetables
- Salt and pepper, for seasoning
- Toppings: when we say you can use pretty much anything in your frittata, we mean pretty much anything. Some of our favourites include feta, potato and roasted vegetables, kale and goats cheese, prosciutto and asparagus, salmon and pea, and chicken and broccoli. But we'd encourage you to take a look in your fridge and see what's lurking – frittata is a great leftovers meal, after all.
1. You'll want to start by preparing whatever you're planning on having in your frittata. This means roasting or sautéing veg until it begins to soften, cooking – and then shredding – chicken, grating cheese etc.
2. Place your eggs in a separate bowl, whisking until you achieve a smooth consistency. Season well with plenty of salt and pepper.
3. Pour your egg into a shallow oven proof pan, or dish. Then, add your other ingredients – vegetables, cheese, meat etc.
4. Place in the over for 20 minutes at around 200ºC, or until golden brown on top. Then, serve with a side of salad.