This is a handy recipe to have because it is a great way to use up leftovers or small amounts of vegetables that you have in the fridge. I stick to vegetables and lean meats but you really can add almost anything – cooked potatoes, cooked kale, salmon with dill, chicken with tarragon, steak with mushrooms and onions, bacon with low fat sausages, tomatoes and mushrooms, cottage cheese with peppers, onions, courgettes and aubergine.
I like to make this up at the beginning of the week and cut it into eight wedges and have it in the fridge for a quick lunch with a salad, or with sautéed onions, mushrooms and grilled tomatoes for breakfast. I have even been known to snack on it straight from the fridge.
Low fat cooking spray
1 Large Onion – chopped
1 Red Pepper – chopped
8/10 button mushrooms – quartered
1 tomato – chopped
Cooked Lean Ham – cut into dice
100g Spinach leaves
½ tsp salt
Few twists of black pepper
1 tbsp. chopped fresh herbs (I used basil)
As you can see the measurements don’t have to be very exact. Mostly, put in the amount of an ingredient that you think you’ll like. Before you start, preheat your grill to a medium heat. You can use your regular oven either if your pan is ovenproof – preheat to 170°C
- Fry the onions, peppers, mushrooms and tomatoes in a little low fat cooking spray in a fairly deep non-stick pan.
- Add the cooked ham and spinach and allow the spinach to wilt down well.
- Whisk the eggs in a bowl or large jug along with the salt, black pepper and fresh herbs.
- Pour the egg mixture over the ingredients in the pan and stir gently to distribute both the filling and eggs evenly in the pan.
- Allow the eggs to set slightly on the bottom of the pan – 4/5 mins – before placing the pan under the grill and continuing to cook until all the egg has set and is lightly golden brown.
- Allow to cool slightly and slide the frittata onto a board and cut into 8 wedges. Allow to cool fully if refrigerating, before wrapping in cling film or storing in an airtight container.