A great way to get your 5 veg and a protein in one meal is with a frittata and salad. This versatile plate can be ideal for lunch or dinner and can also be made as a great alternative to ‘on the go’ types of lunches when added to a wrap with salad. This is another one of those “what ever you’ve got in your fridge/pantry” type of dishes. Onion is always a good starting point and you build on it. Zucchini, potatoes, tomatoes, spinach, red capsicum, mushrooms, artichokes etc can all be used in combinations to produce a delicious frittata. The one I’ve made here is perfect for a quick 15 min cook up on a Sunday afternoon.
Ingredients (serves 3)
2 tablespoons olive oil
1 small sweet potato, diced
1 onion, chopped
1/ 2 green capsicum, diced
sea salt & pepper to taste
In a non stick fry pan, heat up oil and add sweet potato. Cook till starting to brown. Add onion. Stir in for a few minutes then add capsicum.
Once these 3 veg appear cooked pull off stove and beat 5 eggs in a large bowl, add pinch salt and pepper and whisk. Then add coked vegetables to the bowl and mix in with egg. Return to frypan on stove for 2 minutes or until base of frittata is cooked.
Turn on grill under stove and cook top of frittata for a further 3 minutes ( or until golden brown). If you dont have a griller, then place a plate large enough to cover top of pan and flip frittata over and cook opposite side. It should look like this once cooked:
Serve a third of frittata with a fresh garden salad for a wholesome, yummy lunch…
The great thing is that frittata is good the next day so if you needed to make a quick lunch on-the-go, this is a awesome option. When we are at home, my kids love the flat bread heated up in a large fry pan so its crispy, added that extra texture to a delicious lunch. Enjoy x