If you’re trying to squeeze dinner in around the increased activity which naturally comes with spring, you might be looking for something easy but delicious to eat in the evenings. So how about a vegetable frittata?
This versatile dish can be paired with a salad or pop a slice in a Tupperware box to take for lunch the next day. The joy of the frittata is that you can use up some of those lonesome vegetables close to their use-by date you have sitting around.
To serve 4, you’ll need:
- 2 tablespoon extra virgin olive oil
- 1 small onion, peeled and finely sliced
- 2 garlic cloves, peeled and minced
- 250g (9 oz) mixed, diced, cooked vegetables of your choice (we recommend potato, peppers, courgette, tomatoes or mushrooms)
- 1 cup of cabbage, shredded
- 6 large eggs, lightly beaten
- 1 tablespoon flat leaf parsley, finely chopped
1/. Heat your grill to a medium temperature. Heat 1 tablespoon of the olive oil in a 23cm frying pan and cook the chopped onion on a low heat for about 5 minutes until soft. Take care not to burn. Add the garlic, stir, then add the cooked vegetables and cabbage. Cook for a further 2 mins.
2/. Season the beaten eggs with a twist of black pepper and a little salt at the last minute. Give the eggs a good whisking.
3/. Tip the beaten eggs into the cooked vegetables in the frying pan and stir. Add the parsley and stir well.
4/. Turn the heat down to low and cook until the sides and centre of the omelette is barely set.
5/. Transfer the frittata to under the grill and cook for 10 minutes or until golden brown.
6/. Remove from the heat, and leave to cool slightly. Enjoy!