Eggs are getting better press nowadays. This is great because they are so versatile and quick to cook.

The beauty of a dish like this is you can use whatever veg you have in your fridge. We have chosen some the most common ones, to keep it simple and to encourage you to have a go.

This recipe uses uncooked salad veg. It is warmed through at the end of the cooking however if you need the veg to be cooked then give them a few minutes in the pan first and then add the eggs

If you are cooking for more than one, use 3 eggs between 2 people will suffice.

Prep time: 5 minutes or so to prepare the veg.
Cook time: About 8 – 10 minutes.
Resting time around 3 minutes
Ingredients
Serves 1 generously!

  • 2 eggs, beaten
  • Small red pepper, chopped
  • 1 clove of garlic, crushed
  • 1 tomato (any size), chopped
  • Tablespoon of chopped bulb fennel, chopped
  • Teaspoon dried mixed herbs or fresh of your choice, and as much as you fancy. Good fresh ones are; chives, parsley, basil
  • 2 Dessertspoons of olive oil*; one for the pan and one for the veg

*Ideally you would use for cooking ordinary refined olive oil for gentle heating in the pan and extra virgin olive oil for the veg and garlic mix (i.e. not cooking with it)

Method

  1. Warm a little olive oil in a small pan (for one) with a lid; enough to thinly coat the bottom of a non stick pan.
  2. Beat the eggs in a bowl and add the fresh or dried herbs.
  3. Add the eggs and swirl around the pan so it forms a base on which to put the veggies. This will take from 3 – 5 minutes. Put the lid on to speed up the process and cook through.
  4. Chop the veg into small pieces, no bigger than a 50p piece; note we are chopping, not dicing.
  5. Put the veg and garlic into a small bowl and season. This helps to mix all the flavours together.
  6. Drizzle with a dessertspoon of olive oil.
  7. When the eggs begin to look like an omelette, pop the chopped veg on top. The idea is to warm the veg through and not cook them.(Be careful not to overcook otherwise you will have a rubber disk and not an omelette!)
  8. Put the lid back on, and turn off the heat and let it rest for a few minutes while you get the plates out for serving.
  9. Serve with a huge salad or if very hungry, a jacket potato; although this may bring on the need for an afternoon nap.

Slice the Frittata and keep in the fridge for a day to snack on. Tastes great with tomato sauce. Who said that!!