Sometimes in the week when everyone is too busy to spend a lot of time cooking and eating dinner you need something that you can put together really quickly. A frittata is definitely a great option when you are short on time, as its something you can leave alone whilst you get on with sorting your life out! At least that is what I spend most of my time attempting to do!
Another plus side to the humble frittata is that it uses very few dishes and you can put it with just about any left overs you’ve got lying around. I managed to find some black olives in the fridge and a bit of feta, so ours was accompanied by Greek salad and some of the super seed loaf I made a day earlier. It’s also a great way to get your fill of protein if your a vegetarian like me as well as a couple of portions of veg!
2 tbsp milk (normal milk or soya/almond milk)
50g grated vegetarian Parmesan cheese
salt and pepper (to season)
1 Aubergine (diced and roasted)
2 courgettes ( sliced and roasted)
1 red onion (sliced and roasted)
1.Preheat your oven to 180c.
2.Prepare your veg by roughly chopping it. Place the veg in a resealable bag, drizzle in olive oil and then season. Seal the bag and shake until all of the veg is coated, then place on a baking tray lined with greasproof paper and roast for 30-40 mins until it is slightly burnt on the surface.
3. Whilst your veg is roasting, crack 9 eggs into a large jug. Mix in the milk and parmesan and season with salt and pepper.
4. Once your veg is roasted transfer into an oiled, ovenproof dish. Pour over the egg mixture and bake in the oven for 15-20 mins until the egg is turning golden but still wobbles slightly when you move the dish.
5.Serve your frittata with whatever side salad takes your fancy!