FRUGAL RECIPES: pea and courgette frittata

Wednesday, 25 February 2015

Have you made a frittata before? Anything with eggs in it already has me on board, but frittatas are SO quick and easy and tasty hot or cold, so they're a staple in my weekly rotation.

Ingredients for 4
6 large eggs
Half a courgette
Handful of peas
A few sprigs of mint
Salt and pepper to taste

First, turn on the grill.

Crack the eggs into a jug or bowl and whisk with a fork until the whites and yolks have combined. Season with salt and pepper.

Heat up a non-stick saucepan with a tablespoon of olive oil (or other cooking fat) and pour in the eggs. Gently sprinkle the vegetables over the top and cook for a few minutes.

Pop under the grill for a further five minutes, or until the top starts to puff up, and then you're ready to serve. If you don't have a grill, you can continue to cook it on the hob with a cover on the pan, or alternatively put it in the oven.

I really like the combination of spring greens and the mint makes it really fresh. Other combinations I love are:
Asparagus, pea and mint
Tomato and basil
Ham and cheese (classic!)

I actually prefer the frittata cool - it's a really good make-ahead recipe for brunch, picnics or packed lunch, and it always looks pretty. Once cooled, you can store in a tupperware for a few days in the fridge.

Cost per portion: about 40p

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