Herb and Veggie Frittata
Serves:
2
Difficulty:
Easy
Ready in:
20 minutes
- 4 medium eggs
- 60ml half fat or semi-skimmed milk
- 1 tbsp olive or rapeseed oil
- 160g leftover vegetables (cooked or raw)
- 2 tbsp leafy herbs (parsley, coriander/cilantro, oregano)
- pinch salt and pepper
- Heat the oven to 180C. Chop the left-over vegetables into small pieces and roughly chop the left-over herbs (stems and leaves).
- Whisk the eggs with milk until well combined, add the salt and pepper.
- Drizzle the oil into a non-stick pan or wok over a medium to high heat. Pour the egg and milk mixture into the pan, adding the herbs and vegetables. Stir in the pan to combine and continually move the egg mixture to cook evenly.
- When eggs are cooked, place the pan in the oven and bake until the top of the frittata is lightly bubbling and golden.
- Remove from the oven and serve whilst still hot. Great served with a crunchy, green leafy salad.
