A frittata is my go-to meal when I’m overdue for a grocery shop. If the fridge is running low, I can usually scrounge around and at least find some eggs and a couple of greens, without resorting to takeaway. It’s one recipe that can be made for breakfast, lunch or dinner. It’s also terrific for lunchboxes and can be eaten warm or cold as a snack any time of the day.
- 1 tablespoon olive oil
- 1 small brown onion, finely diced
- 1 zucchini, thinly sliced using a mandolin
- 140g fresh or frozen peas
- 6 eggs
- 80ml milk
- 100g fresh ricotta
- fresh herbs, to serve (optional)
Preheat the oven grill to high.
Heat the oil in a large non-stick ovenproof frying pan over medium heat. Add the onion and cook for five minutes, or until softened. Add the zucchini and peas, and cook for a further two or three minutes, or until the zucchini has softened.
Whisk together the eggs and milk in a bowl, then pour over the zucchini and pea mixture in the pan, stirring gently to mix the eggs through the greens. Crumble the ricotta evenly over the top, reduce the heat to low and cook for a further six minutes, or until the egg is nearly set.
Transfer the frying pan to the grill and cook for five minutes, or until the top is set and golden.
Cut the frittata into slices and serve with fresh herbs sprinkled on top, if desired.
Recipe taken from Something For Everyone by Louise Fulton Keats
Bring the whole family together for deliciously healthy meals with Something for Everyone. Louise Fulton Keats provides simple solutions for family meal times, from starting babies on solid foods and managing fussy toddlers, to broadening your family’s culinary horizons and avoiding having to cook two dinners every night. Each recipe contains nutritional advice to help you cater to the needs of every member of your family. Accompanied with beautiful photography throughout, Something for Everyone gives you all you need to instil a love of good food and healthy eating in your household.
You can purchase Something For Everyone at cooked.com.
Published by Hardie Grant Books.