Frittata is an underrated lunch that can be made ahead, eaten cold or enjoyed hot. Add any of your favourite veg into this one but go easy on watery veg and quantity as you don’t want to ruin the lovely texture. Also, think of adding your favourite spice or herb mixes here. Apart from being versatile, it’s also incredibly rich in high-quality protein and healthy fats.
Method
- Preheat the grill in your oven to high heat. Whisk the eggs together well in a bowl.
- Add herbs and cream cheese/feta.
- Heat the olive oil in an oven-proof pan over medium heat, throw in the finely chopped peppers, stir briefly.
- Next, add the egg mixture, stirring occasionally and allowing it to cook over low heat for 5 minutes.
- While the omelette is setting, add the asparagus tips and cherry tomatoes on top and sprinkle with some grated cheese.
- Once the omelette starts to set properly, put it under the grill for 5 minutes or until the frittata is fully set and cooked through.
- Enjoy immediately or keep in fridge for later.
