You say frittata...

Here's a quick one for when you're home alone and want to keep kitchen time to a minimum and couch time to a maximum. We have a gut of eggs at the moment so I'm combining the eggs with a few of our fridge/freezer staples - frozen peas, broad beans and parmesan. This would be perfect with a rocket salad, but tonight I can't be bothered with all that, so I'm slapping mine onto a slice of nice bread and finishing it off with a cup of tea and some Almond Green and Black's chocolate. This also makes more than enough for everyone's (2 adults, 1 toddler) lunch the next day too.

Fast frittata

What you need

A non-stick frying pan that you can place under the grill. My frying pan is 30cm, which yielded a thin frittata, if you have one around 20-25cm it would be perfect.

7 eggs

1 meduim sized red onion, halved then sliced thinly

2 big handfuls of baby spinach leaves, chopped

1 mug, half peas, half broad beans (frozen)

half a handful chopped mint

half a handful tarragon leaves

1 big handful grated parmesan cheese

The do

Turn the grill on high. Crack the eggs into a bowl and whisk with a fork for around 20 seconds. Add the cheese, some salt and pepper and whisk some more until well combined. In the frying pan, heat some butter or olive oil and fry the red onion until it starts to go soft, then add the mug of frozen peas/beans. Fry for a few minutes then add the spinach and fry for another half a minute. Using a spatula, spread the veg evenly in the pan, sprinkle the herbs on top then immediately then pour in the egg mixture evenly. Move the pan onto the lowest heat ring on your stove then cook for about 10-15 mins - mine was thin so it cooked in about 5-10 minutes. If the outer edge is set and the top is a little runny then it's time to pop it under the grill for around a minute where it will turn golden brown and puff up. Take it out and grate a little more parmesan on top.

Watch
Roger and Val Have Just Got In