Frittatas are filling! Bulk out with some salad and use leftovers for breakfast next day!
INGREDIENTS to serve 4-6:
- 4 – 6 eggs
- 6 baby potatoes cubed
- Paprika
- Nutritional yeast (good for vegetarians)
- Salt
- Pepper
- 1 onion
- Veg: mushroom / cherry tomato / courgette / sweetcorn / olives
- Baby spinach
- Olive Oil
- Protein Options: Bacon medallions chopped or leftover chicken pieces , salami , spanish ham, flaked salmon darne / pepperoni
- Parmasen / Mozarella / Feta Cheese
METHOD:
- Peel and cube potato, place in a jug of water.
- Leave for 10 minutes until starch has risen to the top. Pour off the starch water. Towel dry with kitch paper.
- Toss into a heated pan with olive oil. Add the diced onion and add seasoning (salt / pepper / paprika and nutritional yeast – seasoning of your choice.
- Cook on a low heat for 10 mins, tossing regularly. Add a small amount of water if sticking.
- Meanwhile beat your eggs in a large jug and add in all your toppings and cheese.
- Pour over the potato / onion mix in the pan.
- Cook on the hob for 3-4 minutes initially so that its cooked underneath.
- Finish under the grill for 10-15 minutes until golden brown.
