Another of our batch cooking heroes! This frittata works perfectly for breakfast, lunch, dinner or a snack.
Method
Pre-heat oven to 180 degrees and a line a 25cm x 25cm square baking tin or dish with baking parchment, making sure it goes up and over the sides. Don’t worry if you don’t have this exact size tin – you can use a larger one or a different shape – the Frittata just may end up thinner/thicker and need less/more time in the oven
Break the eggs into a large bowl and whisk together with the milk, salt and pepper. You can add the smoked paprika here, if using
Into the bowl add: 2/3rds of the grated cheese, veggies – chopped into small bitesize pieces if needed, and the chopped cooked potato. Stir well and tip into the lined baking tin.
Sprinkle with the remaining cheese and bake in the oven for approximately 30 minutes – or until golden and puffy and not at all wet or wobbly.
Serve right away with salad for a hearty any-time-of-day meal, or keep in the fridge and serve cold. It makes a great packed lunch or picnic item, as well as being an interesting sandwich filler.
Ingredients
Prep time: 15 mins Cook time: 30 mins
6 eggs
1 tbsp milk
Salt and pepper
Optional: ½ tsp smoked paprika
50g (roughly) cheddar cheese or similar, grated
A couple of handfuls of veggies of your choice – peas, tinned sweetcorn, peppers.
1 medium potato – boiled and chopped into chunks, or use tinne
CHEFS TIP : Tinned and frozen veggies work well in this recipe – as well as peppers, broccoli, spring onion, spinach, potatoes, courgette, green beans, mangetout. Avoid anything too wet such as tomato or cucumber, or anything that needs pre-cooking, such as carrot, sweet potato or aubergine. You can add leftover cooked pasta or tinned pulses such as butter beans or cannellini beans.
