Leftovers are the best kind of lunch in my eyes… if there is anyway I can reduce the amount of prep I have to do during the week for lunches I’m all over it and this recipe is so so versatile and easy to do. You can serve hot or cold and as it’s high in protein it will keep you a lot more satisfied than your average sandwich!
If you don’t eat dairy that’s fine, just leave out the cheese! It’s a nice touch but this recipe doesn’t need it so I often make it without, the variety of tomatoes and herbs give this dish a lovely flavour as it is.
Now I know many of you might not buy sun dried tomatoes in your weekly shop as they used to be seen as more of a luxury food item that you would get if you wanted some fancy nibbles but they really aren’t these days. I usually get them from either Morrison’s, Home Bargains or Aldi and they are a pound or less for a jar! Some shops are still getting away with charging way more though so do shop around.
Whats great about them is they last a long time in the fridge and they give recipes such an intense flavour so you don’t need to use loads and the price per meal is even lower. Also if you chop them into big chunks they have quite a meaty texture (not taste!) which I quite like..maybe it’s a veggie or vegan thing? .
- 5 free range eggs
- 1 red or yellow pepper
- 1 courgette
- 2 small red onions or one large
- 10 cherry tomatoes
- 6 sun dried tomatoes
- 1/2 bag of spinach or a handful of frozen spinach
- 3 cloves of garlic
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 50 g goats cheese
If you don’t have enough eggs, say 3 or 4 for example add approx 100 ml of milk (both dairy or non dairy will work fine) and beat together before adding to the pan, just bare in mind the cooking time may be longer as it will need more time to set.
- Turn the hob to a medium heat and add in a good glug of olive oil.
- Chop the onions into thin slices and then separate the individual layers into the pan.
- Finely chop the garlic and add in too.
- Chop the courgette into half moons,the pepper and sun dried tomato into small chunks and the cherry tomatoes in half and add them all into the pan.
- Once the vegetables have started to soften add the oregano and basil and season well.
- If you are using fresh spinach add this in now. If you are using frozen put it into a bowl and cook according to the instructions. Then once cooked drain well and add to the pan.
- Crack the eggs into a jug and beat for a minute or so until well combined then season with salt/pepper and a little basil.
- When all the vegetables are cooked turn the hob up to a medium high heat and pour the eggs over, lightly pressing the vegetables down so that they are all covered.
- After 10-15 minutes check with a wooden spoon that it is starting to set, then chop up or tear the goats cheese into little pieces and dot over the top.
- Pop under a hot grill for 3-4 minutes so that the cheese melts and then serve!
If you want to ensure the frittata holds it shape, I would leave it to cool for 5 minutes before cutting it into slices. This is lovely on it’s own but goes well with a nice side salad and some smoked paprika sweet potato wedges 😀